CHEVRE WITH SAUTEED GRAPES
8 oz. fresh, soft chevre
2 tbsp. extra-virgin olive oil, divided
1½ cups seedless red grapes, halved
1 tbsp. fresh chives, minced
1 tbsp. chive blossoms, optional
1 tbsp. fresh oregano leaves
Flaky sea salt
Crusty baguette or grilled flatbread, for serving
Cut the chevre into 8 pieces and roll into balls. Arrange on a serving platter.
Just before you are ready to serve, heat 1 tablespoon olive oil in a saute pan over medium-high heat until hot. Add the grapes and saute them for 30 seconds — just enough to warm them through, not break them down — then pour them over and around the chevre.
Drizzle with the remaining tablespoon olive oil. Top with chives, chive blossoms, oregano and sea salt and serve immediately, with a baguette or grilled flatbread.
Serves 4 as an appetizer.
Note: Feel free to try other herbs, such as mint or basil.
From Herbivoracious by Michael Natkin, (Harvard Common Press, $24.95)
— Contra Costa Times