Aperitif Platter

By maredan

Ingredients

• Grapes Stuffed with Chevre
• 2 dozen dozen large red seedless grapes
• 1/4 cup chevre at room temperature
• 2 to 3 tablespoons cream
• 1/4 cup chopped pistachios
• Cherry Tomatoes stuffed with Olives
• 2 dozen cherry tomatoes
• 1/4 cup green olives, pits removed
• 1/4 cup Kalamata olives, pits removed

Details

Servings 4

Preparation

Step 1

Directions
Grapes Stuffed with Chevre
Wash grapes and cut a very thin slice of skin off of the bottom of each grape so that they will sit upright. Cut the tops off and discard. Scoop out some of the flesh with a sharp paring knife to create a small cavity in each grape.
In a small bowl, mash the goat cheese with enough cream to make a smooth, icing-textured mixture. Spoon into a small piping bag, or resealable bag with the corner tip cut off. Pipe some of the goat cheese mixture into each grape and then sprinkle the tops with some chopped pistachios.
Cherry Tomatoes stuffed with Olives
Wash the tomatoes and cut a thin slice off the bottom of each one so they will sit upright. Using a sharp paring knife or the tip of a small spoon, scoop out the flesh.
Slice both varieties of olives into thin matchsticks and combine. Fill the tomatoes with the olives and serve.