Chevre Grapes Recipes
GRAPES STUFFED WITH CHEVRE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 4
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.
CHEVRE TARTLETS WITH PROVENCAL PEPPERS
Provided by Food Network
Categories appetizer
Time 1h40m
Yield 18 to 20 tartlets
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Spray a nonstick mini muffin tin with the cooking spray. Press the wrappers into each mold and spray with a light coating again. Bake for 7 to 10 minutes or until light brown. Remove the shells from the muffin tin and set aside to cool.
- Heat the olive oil in a small saucepan over low heat. Add the peppers, onions, herbes de Provence, salt, pepper and cook over low heat for about 40 minutes. Add the garlic and continue cooking for a few more minutes. Remove from the heat and set aside to cool. Drain the oil that separates from the peppers.
- Reduce the oven temperature to 250 degrees.
- In a small bowl, combine the goat cheese with half the cream and the white pepper. Depending on how soft the goat cheese feels, mix in the remaining cream until the mixture is smooth.
- Take each wonton shell and spoon in about 1/2 teaspoon of the goat cheese mixture, enough to cover the base of the shell. Top with a teaspoon of the pepper mixture.
- Place the tartlets on a baking sheet and bake in the oven for 10 minutes until warmed through.
- Serve immediately
GRAPE CUPS
Use these grape cups to make our Chevre Grapes.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 2 dozen
Number Of Ingredients 1
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.
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