These goat cheese covered grapes rolled in pistachios are crunchy on the outside, creamy on the inside, and bursting with juicy flavor!
Grape Goat Cheese Bites Video
If there’s one thing I didn’t realize I’d miss terribly while traveling about Asia (besides, of course, the tulip-man), it’s cheese. They cook up some mean noodle soups in Vietnam, pepper-packed dishes in Cambodia, and heavenly curries in Thailand, but nothing really filled the whole in my heart that was created when I left the land of ye ole cheeses.
But now I’m back in Holland, land of cheese, with my cheesy tulip-man who comes up with cheesy names like Goodness Gracious Grape Balls of Goat Cheese for covered grapes. And all is well in the world again.
To make these goat cheese covered grapes, you’ll need soft goat cheese, red or green seedless grapes (or both!), and pistachios. Get your workplace all set up. If your goat cheese is firm, smoosh it around with a fork to get it nice and soft. Thoroughly wash and dry the grapes. Run the pistachios through a food processor until they’re coarsely ground, then pour them into a dish. Put on some good music and get rolling.
If you’re making these for a party, I like to skewer them on a large toothpick between fresh, naked grapes. It helps people to understand what’s inside (and also looks super gorgeous!) And if you’re feeling extra fancy, drizzle with a touch of honey for a nice, golden sparkle.
- 1 cup soft goat cheese 250 g
- 1 cup seedless grapes 150 g, red or green
- ½ cup shelled pistachios 60 g
- Cheese: Wrap each grape in goat cheese, rolling between your palms to evenly coat the grape.
- Nuts: Use a food processor to grind pistachios into coarse pieces. (You could also chop them up by hand). Transfer pistachios to a plate and roll each goat cheese covered grape in the nuts. Roll between your palms to press the pistachios in the cheese.
- Serve: Serve immediately or store covered in the refrigerator until ready to serve. Optionally drizzle with honey or sprinkle with salt and pepper just before serving.