Dill Pickle Marinated California Grapes and Cheese
Unexpectedly bright and full of flavor, this Dill Pickle Marinated California Grapes and Cheese appetizer brings a fun twist to the holiday table. Juicy grapes soak up tangy pickle brine and mingle with creamy dill Havarti, red onion, and a hint of spice. Threaded onto skewers and garnished with fresh dill, these bite-sized snacks are crisp, zesty, and ready to impress.
CALIFORNIA TABLE GRAPE COMMISSION
CALIFORNIA TABLE GRAPE COMMISSION
Recipe - Frankston #713
Dill Pickle Marinated California Grapes and Cheese
Prep Time20 Minutes
Servings8
0Ingredients
3 cups whole Grapes from California
1 1/4 cups juice from dill pickle jar
3 tablespoons minced red onion
1 1/2 tablespoons extra-virgin olive oil
1 (6 to 8-ounces) package dill Havarti cheese, cut into small bite-size cubes
Pinch of crushed red pepper
Fresh dill leaves (optional garnish)
Directions
- In a medium bowl, combine grapes, pickle juice, onion, olive oil, Havarti cheese, and red pepper. Stir well, then cover and refrigerate overnight or up to 24 hours to marinate, stirring occasionally.
- Remove from refrigerator and let sit at room temperature for 1 hour or until olive oil has softened. Stir again, then thread grapes and cheese onto decorative toothpicks or small skewers.
- Garnish with fresh dill leaves and serve immediately.
Nutritional Information
Nutritional analysis per serving: Calories 170; Protein 5 g; Carbohydrate 11 g; Fat 11 g (58% Calories from Fat); Saturated Fat 7 g (37% Calories from Saturated Fat); Cholesterol 20 mg; Sodium 240 mg; Fiber 1 g.
Prep Time
Cook Time
Servings
Directions
- In a medium bowl, combine grapes, pickle juice, onion, olive oil, Havarti cheese, and red pepper. Stir well, then cover and refrigerate overnight or up to 24 hours to marinate, stirring occasionally.
- Remove from refrigerator and let sit at room temperature for 1 hour or until olive oil has softened. Stir again, then thread grapes and cheese onto decorative toothpicks or small skewers.
- Garnish with fresh dill leaves and serve immediately.
