I found this recipe in a cookbook from the Berghoff. If you live in Chicago, or visited downtown prior to 2/28/06, you may have had a meal at the Berghoff. Their root beer is to die for; even the diet!! They had someone's Grandma in their kitchen making their pot roast. Some of my family members swear by the creamed spinach...warm spinach gives me the heebie jeebies so I will take their word for it. This is a recipe from the executive chef of Carlyn Berghoff's catering company and seeing that I am a huge fan of goat cheese, my friends and/or family may see these at an upcoming party.
1/4lb. goat cheese at room temperature
24 red or green seedless grapes, stemmed, rinsed and patted dry
1/3 C. finely chopped toasted walnuts
1/4 C. minced chives
Divide the goat cheese into 24 equal size balls. With your fingers, mold the cheese around each grape until the fruit is completely covered.
Mix the walnuts and chives together in a small mixing bowl. Roll each coated grape at a time in the walnut mixture until covered. Place in a single layer in a low flat dish, cover and refrigerate until ready to serve. The grapes may be rolled up to 6 hours in advance.
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