Recipes
DIRECTIONS
Cut each grape in half and scoop out part of the flesh with a small melon baller. Roll the goat cheese into small balls and place in the cavity of the grapes. Sprinkle with the chopped pistachios.
Chill until ready to serve.
Ingredients
3 cups (about 1 pound) red, green or black seedless California grapes
8 ounces soft goat cheese
1 cup pistachios, chopped
DIRECTIONS
Cut each grape in half and scoop out part of the flesh with a small melon baller. Roll the goat cheese into small balls and place in the cavity of the grapes. Sprinkle with the chopped pistachios.
Chill until ready to serve.
Notes
This is a Gluten-free recipe
This is a Low-sodium recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
Servings
Makes about 30 stuffed grapes.
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 90 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
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