February 27, 2011 (CHICAGO) --This recipe is courtesy of Chef James Gottwald at Rockit Bar & Grill.
1 lb. jumbo red seedless grapes
8 oz. goat cheese
1 lb. toasted and salted pistachios, crushed
Wash grapes and dry.
Roll each grape in goat cheese until coated about a 1/4" thick.
Roll in crushed pistachios.