A prefect autumn appetizer. With fresh, full fat eastern Serbia cheese and grapes freshly picked from my friend’s vineyard. Strong and delicate at the same time. You’ll love it!
Sheep Milk Cheese with Grapes and Walnuts
about 2/3 of a cup strong and salty white sheep milk cheese
2 Tbsp olive oil
1 tsp dried estragon, or a couple of stalks fresh one
1 1/2 cups grape berries
a couple of walnut halves
1/2 – 1 tsp honey
Crumble the cheese, pour olive oil over, add estragon, stir carefully and let it marinate for about 30 minutes.
Cut berries in halves and using a pointed knife or some other tool take out the seeds. Slice the berries in halves over the shorter side as that’s how you’ll be able to take out the seeds easily and not damage the fruit much.
Coarsely chop the walnuts.
Combine cheese, walnuts and grapes, but be careful not to mush the cheese while you do it. Transfer into a plate and pour the remaining olive oil marinade over. Pour over the honey also and season with freshly ground black pepper.
If you used salty cheese, you won’t need to add any salt to the salad.
This is enough as a light appetizer for 2 people.
Use any grapes with thin skin. I used a mix of white, red and rose. Also, if you don’t feel like it, don’t remove the seeds. I just thing it’s way way better this way. Or maybe you’re lucky and manage to find seedless grapes
Cheese can also be goat cheese, or cow milk cheese. I’d say it’s important that it’s strong, and for those who love it, try the salad out with Gorgonzola.
Lately, I’m toasting a bit walnuts whenever I use them for a salad. A hundred % better that way