Chevre with sauteed grapes
May 16, 2012
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Serves 6
Serve the cheese and fruit with a crusty baguette or grilled flatbread.
| 8 | ounces fresh goat cheese |
| 2 | tablespoons good-quality olive oil |
| 1½ | cups seedless red grapes, halved |
| 1 | tablespoons chopped fresh chives |
| 1 | tablespoon chive blossoms (optional) |
| 1 | tablespoon fresh oregano leaves |
| Flaky sea salt (such as Maldon) |
1. Cut the goat cheese into 10 or more slices and arrange on a serving platter.
2. In a large skillet over medium-high heat, heat 1 tablespoon of the oil. Add the grapes and cook, shaking the pan, for 30 seconds. Spoon the grapes over and around the goat cheese.
3. Drizzle with the remaining 1 tablespoon oil and sprinkle with chives, chive blossoms, if using, oregano, and sea salt. Adapted from “Herbivoracious”
© Copyright 2012 Globe Newspaper Company.
