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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

Ingredients

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
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.

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