8 oz. fresh, soft chevre

2 tbsp. extra-virgin olive oil, divided

1 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