Muscat grapes with goat cheese and pinenut
Muscat grapes rolled in fresh goat cheese and roasted pinenuts served with a honey-thyme dip
IngredientsRecipe for 12 tapas
For the muscat grapes
Fresh goat cheese
- Salt and pepper
Preparation time: 20 min
Preheat your four at 375 °F
- Muscat grapes preparationRoast 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 preparationIn 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 serveServe your muscat grapes with the honey-thyme dressing on a large plate.
You can replace the pine nuts with pistachios or pecans.