Chèvre With Sautéed Grapes
Chèvre With Sautéed Grapes is a gluten free, lacto ovo vegetarian, and primal side dish. This recipe makes 4 servings with 254 calories, 11g of protein, and 19g of fat each. For $2.35 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Foodista requires chive, olive oil, oregano leaves, and sea-salt. 8 people have tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is solid. Users who liked this recipe also liked Saganaki With Sautéed Grapes, Sautéed Sausage and Grapes with Broccoli Rabe, and Quinoa with Sauteed Grapes, Avocado, and Brie.
Servings: 4
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)
Equipment:
frying pan
Cooking instruction summary:
1.Cut the chvre into 8 pieces and roll into balls. Arrange on a serving platter. 2.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.) 3.Drizzle with the remaining 1 tablespoon olive oil. Garnish with the chives, chive blossoms (if using), oregano, and sea salt, and serve immediately.
Step by step:
1. Cut the chvre into 8 pieces and roll into balls. Arrange on a serving platter.
2. 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.)
3. Drizzle with the remaining 1 tablespoon olive oil.
4. Garnish with the chives, chive blossoms (if using), oregano, and sea salt, and serve immediately.
Nutrition Information:
covered percent of daily need
