Recipe By: Laura Lorenz
Serves: See Note
5 oz goat cheese, room temperature
¼ -½ cup roasted and salted pistachios (shelled)
Seedless grapes of choice
Honey for serving
In a food processor add the pistachios and pulse until a coarse breadcrumb texture is achieved (the finer the crumb the fewer pistachios you will need; personal preference). Wrap each grape with goat cheese and roll it into a ball. Then roll the cheese-covered grapes into the pistachios until fully coated. Refrigerate until ready to serve. Drizzle with honey right before serving.
~Make sure your grapes are well-dried. I washed mine and let them air dry before I started coating them in cheese.
~Tip for even coating…Make a flat pancake of the amount of cheese you want. Place the grape in the center and wrap the cheese around the grape and then roll it into a ball with your palms.
~This recipe is easily adapted to your own personal preference. If you prefer the pistachios at more of a rough chop, that would be equally delicious.
~The size of the grape will change the amount this recipe makes. My grapes were rather large so 5 oz of goat cheese only made about 6 grapes. The thickness you want your cheese layer will also vary with the amount of cheese that is used, completely a personal preference.
~Don’t like pistachios or grapes? No problem…Try strawberries and pecans or almonds
~Flavored goat cheese would also be amazing!