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An eye-catching appetizer with a fun contrast of flavors. A soft, slightly savory cheese coating hides a juicy, sweet grape inside. You can use any cream cheese as a base: for a more pronounced flavor, I like adding a bit of Boursin with herbs and garlic, but other options work just as well — for example, a touch of blue cheese. The key is to get a soft, slightly sticky mixture that’s easy to shape around the grapes
An eye-catching appetizer with a fun contrast of flavors. A soft, slightly savory cheese coating hides a juicy, sweet grape inside. You can use any cream cheese as a base: for a more pronounced flavor, I like adding a bit of Boursin with herbs and garlic, but other options work just as well — for example, a touch of blue cheese. The key is to get a soft, slightly sticky mixture that’s easy to shape around the grapes
Ingredients (makes 12 bites)
Ingredients (makes 12 bites)
12 large seedless grapes (red or green)
150 g cream cheese (Philadelphia)
30 g Boursin or any other flavorful cheese
30 g pistachios
Steps
Steps
Mash the cheeses with a fork and mix until combined
Finely chop the pistachios (with a knife or in a blender)
Wrap each grape with the cheese mixture (it helps to wet your hands) and shape into smooth balls
Roll each ball in the chopped pistachios
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