Chèvre With Sautéed Grapes
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.
Total Steps
3
Ingredients
7
Tools Needed
6
Ingredients
- 1 tablespoons fresh oregano leaves
- 1 tablespoons chive blossoms(optional)
- 1 tablespoons fresh chives, minced
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups seedless red grapes, halved
- 8 ounces fresh, soft chèvre (goat cheese)
- as needed Flaky sea salt
Instructions
Step 1
Cut the chèvre into 8 pieces and roll each piece into a ball. Arrange the chèvre balls on a serving platter.
Step 2
Just before serving, heat 1 tablespoon of the olive oil in a medium sauté pan over medium-high heat. Once hot, add the halved grapes and sauté them for 30 seconds. Pour the warm grapes over and around the chèvre on the platter. The goal is to warm the grapes through, not cook them until they break down.
Step 3
Drizzle the dish with the remaining 1 tablespoon of olive oil. Garnish with the minced chives, chive blossoms (if using), fresh oregano leaves, and flaky sea salt. Serve immediately.