Chevre with Sauteed Grapes and Fresh Herbs Print Email

8 oz. fresh chevre
1.5 cups seedless red grapes, halved
1 + 1 tablespoons extra virgin olive oil
1 tablespoon fresh chives, minced
1 tablespoon chive blossoms, pulled apart into individual flowerets (optional)
1 tablespoon fresh oregano leaves
flaky sea salt

Divide the chevre into 8 parts and roll into balls. Set aside to warm up towards room temperature.

Just before you are ready to serve, saute the grapes in 1 tablespoon of the oil for 30 seconds over medium-high heat.

To serve, place the chevre balls on a plate. Distribute the warm grapes over the top. Drizzle with the remaining tablespoon of olive oil.

Garnish with the herbs and sea salt. - Serves 4 -

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