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.