Dill Pickle Marinated Grapes and Cheese
Ingredients
- 3 cups whole Grapes from California
- 1 1/4 cups dill pickle juice
- 3 tablespoons minced red onion
- 1 1/2 tablespoons extra-virgin olive oil
- 1 package dill Havarti cheese, cut into bite-size cubes 6-8 ounces
- 1 pinch crushed red pepper
- toothpicks or small skewers
- fresh dill leaves for garnish (optional)
Instructions
- In 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 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, if desired, and serve.
Notes
Nutritional information per serving: 170 calories; 5 g protein; 11 g carbohydrates; 11 g fat (58% calories from fat); 7 g saturated fat (37% calories from saturated fat); 20 mg cholesterol; 240 mg sodium; 1 g fiber.