Michael Natkin’s Chevre with Sauteed Grapes and Fresh Herbs
Michael Natkin made this recipe for us when we met him at the Cookhouse SF. He actually made this mind-blowing appetizer for us under a minute!
This is us with him and his amazing book! It is an absolute must-read for vegetarians interested in world cuisine.
Even though I just called the book a must-read for vegetarians, it shouldn’t get pigeon-holed as just for vegetarians. The flavors that he has been able to bring out from his recipes are simply mind-blowing. I’ve tried a bunch of recipes from his cookbook and blog, and I eat chicken and seafood and so I can say with certainty, “Delicious, Mind-Blowing Taste” is what he brings to you!
1. All the food pictures here have been taken with an iPhone. I simply never have it in me to wait and get the perfect shot with my DSLR, and we (hubby & I) end up devouring it the moment the grapes touch the chevre!
2. I used regular salt the first time, and believe me when I say this: “Maldon Salt” takes the dish to a whole new level. My Whole Foods didn’t have it and I found the salt in William Sonoma.
3. As part of full disclosure, I got a copy of this book to review, loved it AND then bought a copy and mailed it to my mom in India. Yes! That’s how much I loved it
Go checkout the reviews for his book and if this recipe sends you salivating, then get his book. You won’t be disappointed!
Chevre with Sauteed Grapes and Fresh Herbs
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 30 seconds
Ready in: 10 minutes
- 8 oz. fresh chevre (goat cheese; I used Laura Chenel as recommended)
- 1 & 1/2 cups seedless red grapes, halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh oregano leaves, chopped
- salt to taste (flaky sea salt like Maldon recommended)
1. Wash the grapes thoroughly, dry them and then slice them in half.
2. Slice the goat cheese and put in on your serving platter.
3. Finely chop the chives and oregano.
4. Heat 1 tbsp of olive oil. Once it is hot, saute the grapes for about 30 seconds, tossing them in-between.
5. Spread the grapes, evenly over the goat cheese.
6. Top off with the salt, chopped chives and oregano. Spread the remaining 1 tbsp oil over the dish. Enjoy!