DIRECTIONS

In a medium bowl, combine grapes, pickle juice, onion, olive oil, Harvarti cheese, and red pepper. Stir well, then cover and refrigerate overnight or up to 24 hours to marinate, stirring occasionally. Remove from refrigerator and let sit at room temperature for 1 hour or until olive oil has softened. Stir again, then thread grapes and cheese onto decorative toothpicks or small skewers. Garnish with fresh dill leaves and serve immediately.

Ingredients

3 cups whole Grapes from California
1 1/4 cups juice from dill pickle jar
3 tablespoons minced red onion
1 1/2 tablespoons extra-virgin olive oil
1 (6 to 8-ounces) package dill Havarti cheese, cut into small bite-size cubes
Pinch of crushed red pepper
Fresh dill leaves (optional garnish)

DIRECTIONS

In a medium bowl, combine grapes, pickle juice, onion, olive oil, Harvarti cheese, and red pepper. Stir well, then cover and refrigerate overnight or up to 24 hours to marinate, stirring occasionally. Remove from refrigerator and let sit at room temperature for 1 hour or until olive oil has softened. Stir again, then thread grapes and cheese onto decorative toothpicks or small skewers. Garnish with fresh dill leaves and serve immediately.

Notes

These California grape and Havarti skewers are a fresh, tangy, and visually stunning appetizer that let grapes shine. Marinated in dill pickle brine with red onion and topped with fresh dill, each bite combines the natural sweetness of grapes with the creaminess of Havarti and savoriness of pickles to make a vibrant and easy appetizer, perfect for any occasion.

This is a Vegetarian, Gluten-free recipe.

Servings

Makes 8 servings

Nutritional Information

Nutritional analysis per serving: Calories 170; Protein 5 g; Carbohydrate 11 g; Fat 11 g (58% Calories from Fat); Saturated Fat 7 g (37% Calories from Saturated Fat); Cholesterol 20 mg; Sodium 240 mg; Fiber 1 g.