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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.


Recipe for 12 tapas

For the muscat grapes

30 Gr
Pine nuts
12 Unit(s)
Muscat grapes
100 Gr
Fresh goat cheese
15 Ml
Cream 35%
30 Ml
1 Sprig(s)
  • 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.

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