Chèvre With Sautéed Grapes


8 ounces fresh, soft chèvre (goat cheese; I’m partial to the Laura Chenel brand)
2 tablespoons extra-virgin olive oil
1 1/2 cups seedless red grapes, halved
1 tablespoon fresh chives, minced
1 tablespoon chive blossoms, pulled apart into individual florets (optional)
1 tablespoon fresh oregano leaves
Flaky sea salt (such as Maldon)


1. Cut the chèvre into 8 pieces and roll into balls. Arrange on a serving platter.
2. Just before you are ready to serve, heat 1 tablespoon of the olive oil in a medium sauté pan over medium-high heat. When it is hot, add the grapes and sauté them for 30 seconds, then pour them over and around the chèvre. (You only want to warm the grapes through, not cook them until they start to break down.)
3. Drizzle with the remaining 1 tablespoon olive oil. Garnish with the chives, chive blossoms (if using), oregano, and sea salt, and serve immediately.


Jessica Harper's picture

This looks like the perfect Mother's Day Lunch! But since, in my house, only the mom (yeah, that's me) seems to know how to turn on the stove, I'll be making it for myself...!



I love this appetizer because it comes together in minutes and tastes amazing, and the sautéed grapes provide an element of surprise and pleasure. It is a riff on a popular dish from Seattle’s Osteria La Spiga, where they do it with Toma cheese wrapped in grape leaves.

This version is even simpler. You should feel free to try it with other cheeses and other herbs. Mint or basil would be delicious. How about grilled Halloumi cheese instead of the chèvre?

Serve with a crusty baguette or grilled flatbread.

This recipe is from my book Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes.


4 servings


Thursday, May 10, 2012 - 3:30pm


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