Best Chevre Grapes Recipes

Grapes Stuffed with Chevre image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

2 dozen large red seedless grapes
1/4 cup chevre, at room temperature
2 to 3 tablespoons cream
1/4 cup pistachios, chopped

Steps:

Wash the grapes and cut a very thin slice of skin off of the bottom of each grape so that they will sit upright. Cut the tops off and discard. Scoop out some of the flesh with a sharp paring knife to create a small cavity in each grape.
In a small bowl, mash the goat cheese with enough cream to make a smooth, icing-textured mixture. Spoon into a small piping bag, or resealable bag with the corner tip cut off. Pipe some of the goat cheese mixture into each grape and then sprinkle the tops with some chopped pistachios.

Crostini with Spiced Chevre image

Provided by Food Network

Categories appetizer

Time 35m

Yield 15 crostini

Number Of Ingredients 9

1/2 whole-wheat baguette, sliced thinly on the bias
Olive oil, for drizzling
Balsamic vinegar, for drizzling
2 teaspoons cardamom seeds
2 teaspoons ground coriander
2 teaspoons fennel seeds
2 teaspoons smoked paprika
A pinch of salt
1 large log chevre, chilled

Steps:

Preheat the oven to 350 degrees F. Lay the baguette slices on a large baking sheet and drizzle with olive oil and vinegar. Toast in the oven for 15 to 20 minutes, turning them after 7 minutes. They are done when they are golden and crispy.
Put the cardamom, coriander, fennel seeds, paprika and salt on a plate or shallow dish and stir to combine. Roll the log of chevre in the spice mixture, making sure it is well coated. Slice the log thinly using a sharp knife or dental floss. Place a round of the coated chevre on each slice of baguette toast, and then put them back in the oven for about 2 minutes, until the cheese is warmed through.