Chèvre With Sautéed Grapes

Chèvre With Sautéed Grapes

Chèvre With Sautéed Grapes

45 minutes

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Ingredients
  • 8 ounces fresh, soft chèvre (goat cheese; I'm partial to the Laura Chenel brand)
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups seedless red grapes, halved
  • 1 tablespoon fresh chives, minced
  • 1 tablespoon chive blossoms, pulled apart into individual florets (optional)
  • 1 tablespoon fresh oregano leaves
  • Flaky sea salt (such as Maldon)
Instructions

Cut the chvre into 8 pieces and roll into balls. Arrange on a serving platter.

Just before you are ready to serve, heat 1 tablespoon of the olive oil in a medium saut pan over medium-high heat. When it is hot, add the grapes and saut them for 30 seconds, then pour them over and around the chvre. (You only want to warm the grapes through, not cook them until they start to break down.)

Drizzle with the remaining 1 tablespoon olive oil.

Garnish with the chives, chive blossoms (if using), oregano, and sea salt, and serve immediately.

Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   8 Points
Cuisine
  • side dish

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