Best Chevre Grapes Recipes

Blistered Grape and Goat Cheese Bruschetta image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/2 small sourdough loaf, cut into six 1/2-inch-thick slices
1/4 cup olive oil, plus more if needed
1 clove garlic, cut in half
1 1/2 cups red seedless grapes, cut in half lengthwise
1/2 cup green seedless grapes, cut in half lengthwise
6 fresh sage leaves
3/4 cup soft chevre, at room temperature
Sea salt and freshly ground black pepper
1 lemon

Steps:

Brush both sides of all bread slices with 1 tablespoon of the oil. Toast on a grill pan over medium-high heat for 1 minute. Turn each slice 90 degrees on the same side and cook for another minute so your bread chars with beautiful crisscross grill marks. Flip over and repeat. Rub each slice of hot bread with the cut garlic clove as it comes off the grill.
Meanwhile, add the remaining 3 tablespoons oil to a medium skillet over medium heat. Add the red grapes and saute until warm and softened, about 3 minutes. Add the green grapes and toss just to warm. Remove to a bowl.
Add the sage leaves to the hot oil and fry until crisp, 15 to 20 seconds. Remove to a paper towel-lined plate.
Spread 2 tablespoons of the chevre over one side of each piece of toast, covering completely. Top with a mound of warm grapes on top. Sprinkle a bit of sea salt and a few grinds of pepper over the grapes. Top with a sage leaf. Zest the lemon generously over the top of each slice.

Grapes Stuffed with Chevre image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

2 dozen large red seedless grapes
1/4 cup chevre, at room temperature
2 to 3 tablespoons cream
1/4 cup pistachios, chopped

Steps:

Wash the grapes and cut a very thin slice of skin off of the bottom of each grape so that they will sit upright. Cut the tops off and discard. Scoop out some of the flesh with a sharp paring knife to create a small cavity in each grape.
In a small bowl, mash the goat cheese with enough cream to make a smooth, icing-textured mixture. Spoon into a small piping bag, or resealable bag with the corner tip cut off. Pipe some of the goat cheese mixture into each grape and then sprinkle the tops with some chopped pistachios.

Grape Cups image

Provided by Martha Stewart

Yield Makes 2 dozen

Number Of Ingredients 1

12 large red or green round grapes, such as Red Globe or Perlette, washed and dried

Steps:

Using a sharp knife, slice grapes in half crosswise. Trim uncut sides of each half just enough to achieve a flat bottom so that grapes do not roll around.
Using a small melon baller, gently scoop out flesh and seeds of grape, leaving enough flesh to keep grape stable and firm. Repeat with remaining grapes, and store cut-side down in single layers on damp paper towels, tightly covered, in the refrigerator until ready to use. Grape cups may be made 4 to 6 hours before filling.