Chevre Grapes Food

GRAPES STUFFED WITH CHEVRE

Steps:

• Wash the grapes and cut a very thin slice of skin off of the bottom of each grape so that they will sit upright. Cut the tops off and discard. Scoop out some of the flesh with a sharp paring knife to create a small cavity in each grape.
• In a small bowl, mash the goat cheese with enough cream to make a smooth, icing-textured mixture. Spoon into a small piping bag, or resealable bag with the corner tip cut off. Pipe some of the goat cheese mixture into each grape and then sprinkle the tops with some chopped pistachios.

GRAPE CUPS

Steps:

• Using a sharp knife, slice grapes in half crosswise. Trim uncut sides of each half just enough to achieve a flat bottom so that grapes do not roll around.
• Using a small melon baller, gently scoop out flesh and seeds of grape, leaving enough flesh to keep grape stable and firm. Repeat with remaining grapes, and store cut-side down in single layers on damp paper towels, tightly covered, in the refrigerator until ready to use. Grape cups may be made 4 to 6 hours before filling.