Pistachio Covered Grape Stuffed Goat Cheese

August 21, 2011

This is the perfect appetizer for hot, steamy summer weather or any other time of year for that matter. It’s just that in the summer time, no one wants to be stuck in the kitchen, slaving over a hot stove/oven. I know I definitely do not. So this recipe is just ideal. Pistachio Covered Grape Stuffed Goat Cheese balls are not only incredibly easy to prepare, but are very tasty and refreshing on a sultry summer evening, especially when they are served chilled. The salty crunch of the pistachios goes along wonderfully with the savory/sweet goat cheese and grape pairing. Add a glass of wine (or two…or a bottle… 🙂 ) and you are set!

Pistachio Covered Grape Stuffed Goat Cheese

recipe from Anja’s Food 4 Thought

Yield: 25 pieces


  • 1 cup goat cheese – I prefer Purple Haze Goat Cheese, but any will do
  • 25 big seedless grapes (either green or red)
  • 1/2 cup pistachios-crushed
In a dry pan, roast the pistachios for 5 minutes or so, shaking the pan regularly to avoid burned spots. Let cool a little. Chop finely and transfer to a shallow bowl.Take about a teaspoon of goat cheese and cover each grape with it. Roll each goat cheese ball in the finely chopped roasted pistachios. Keep in the fridge until serving. Serve cold or at room temperature.

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