Grapes Rolled in Goat Cheese
This is one of Paul Larson’s greatest hits, one of my executive chefs for my previous catering Company, Artistic Events. He created this in 2000, and it is a one-in-a millennium recipe. The grapes are beautiful to behold and taste so good that they’re hard to stop eating. They can be made six hours ahead and refrigerated. An attractive way to serve them is one per skewer. Stick the other end of the skewers in a flowerpot full of brown sugar for an amusing presentation.
Makes 24 rolled grapes/Serves 8
Ingredients
¼ pound goat cheese, at room temperature
24 red or green seedless grapes, stemmed, rinsed, and patted dry
1/3 cup finely chopped toasted walnuts
¼ cup minced chives
Directions
Divide the goat cheese into twenty-four equal size balls. With your fingers, mold the cheese around each grape until the fruit is completely covered. Keep cold.
Mix the walnuts and chives together in a small mixing bowl. Roll each coated grape one at a time in walnut mixture until covered. Place in a single layer in a low flat dish, cover, and refrigerate until ready to serve. The grapes may be rolled up to 6 hours in advance.
