Yield: 40 servings
1/2 cup (21/2 ounces) shelled pistachios, salted or unsalted
Scant 1/2 teaspoon kosher salt, optional
6 ounces creamy goat cheese
1 1/2 tablespoons finely chopped mint, plus several sprigs for garnish
20 green seedless grapes, rinsed and patted dry
1. Place pistachios in a plastic bag and crush coarsely with a meat pounder or a rolling pin. If using unsalted nuts, add a scant 1/2 teaspoon salt to the bag and shake to mix. Spread the nuts on a dinner plate.
2. Place goat cheese in a medium bowl. Stir in mint with a table fork.
3. Scoop out about 1/2 tablespoon of the goat cheese mixture and press it evenly over a grape. Roll the grape for a few seconds in the palms of your hands until the coating is smooth and even. Roll the grape in pistachios and place it on a large plate. Repeat with the remaining grapes. (The grapes can be prepared 2 days ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 15 minutes before serving.)
4. When ready to serve, use a sharp knife to halve the grape balls; arrange the halves on a serving tray. Garnish the platter with one or two mint sprigs. Pass a platter of grapes with small cocktail napkins.
Per serving: 25 calories; 2g fat; 1g saturated fat; 2mg cholesterol; 1g protein; 1g carbohydrate; 0.5g sugar; no fiber; 30mg sodium; 5mg calcium.
