INGREDIENTS:5 lbs. globe grapes
3 lbs. chevre goat cheese
1 qt. pistachios, crushed (not grated) DIRECTIONS:Cut each grape in half and scoop out part of the flesh. Form the goat cheese into a small ball and place in cavity of the grape. Sprinkle each grape half with the crushed pistachio. SERVINGS:140 pieces From:The French Culinary Institute, New York City PHOTO CREDIT:Photo Credit: CALIFORNIA TABLE GRAPE COMMISSION