I love when I go to an event and there’s a naturally gluten-free appetizer choice.
Before we left California, we had a wonderful dinner served by Michael Natkin in celebration of his new book, Herbivoracious. He prepared this appetizer of sautéed grapes and goat cheese and was pleasantly surprised. I ate both my serving and my husband’s.
Then I remade it at home, but served with the option of gluten-free crackers and individual plates of arugula, where they could add the grapes and cheese themselves.
If you’re not gluten-free, you can serve with a baguette or flatbread.
Side note, have you ever frozen grapes before?
I talked about them here, but if you missed it, it’s a great snack to keep in the freezer.
Helps combat that late night sweet tooth.
If you don’t like Thyme, you can do chives.
Or do both, why not?
Sautéed Grapes with Goat Cheese Appetizer
- 6-8 ounces of soft chèvre – goat cheese
- 1 tablespoon extra virgin olive oil, plus 1/2-1 tablespoon for drizzling
- 1 1/2 cups seedless grapes, halved
- 1 tablespoon fresh thyme or fresh chives, chopped
- 1 tablespoon fresh oregano
- sea salt
With your hands or a spoon, place dollops of chèvre goat cheese around a plate. Set aside.
Heat olive oil over medium-high heat. Once you’ve reached high heat, add grapes and sauté for a quick 30 seconds to a minute.
note: you don’t want to cook the grapes, just warm throughout.
Pour the sautéed grapes around the goat cheese.
Drizzle a little olive oil over the grapes and then top with fresh thyme, oregano and sea salt.
Serve immediately and enjoy!
Serve with gluten-free crackers or if you can do gluten, serve with baguette or flatbread.
September 23 2012