Preview
Muscat grapes with goat cheese and pinenut
TAPAS, Salted
Muscat grapes rolled in fresh goat cheese and roasted pinenuts served with a honey-thyme dip
Note
You can replace the pine nuts with pistachios or pecans.
Ingredients
Recipe for 12 tapasFor the muscat grapes
30 Gr
Pine nuts
12 Unit(s)
Muscat grapes
100 Gr
Fresh goat cheese
15 Ml
Cream 35%
30 Ml
Honey
1 Sprig(s)
Thyme
- Salt and pepper
Preparation time: 20 min
Preheat your four at 375 °F
-
Muscat grapes preparation
Roast the pine nut 6-8 minutes in the oven. Let them cool down before chopping them roughly. Take off the leaves from the thyme stem. In a bowl, mix the goat cheese with the cream. Season with salt and pepper. Take a grape and wrap it with a little bit of goat cheese mix. Roll it in the crease of your palm in order to shape a nice ball.Roll it in the chopped pine nuts in order to make it stick to the goat cheese. Place a bamboo skewer in each grape.
-
Honey-thyme dip preparation
In a small pot, heat up the honey with a little bit of water and the thyme leaves. Let it infuse 10 minutes on low heat and transfer it in a small serving container.
-
To serve
Serve your muscat grapes with the honey-thyme dressing on a large plate.
You can replace the pine nuts with pistachios or pecans.