Grapes and Cheese Get Together in Simple, Showy Hors d'oeuvres

Fresh off the vine, Chilean grapes can't be beat as a healthy, no-hassle, anytime snack. The same juicy goodness comes through when grapes are paired with cheese in menus for cozy get-togethers.

Rather than meeting in restaurants, more people are saying, "Come over to our place." Keeping it simple is one of the secrets of casual entertaining-that way, the focus stays on spending time together, not slaving in the kitchen. Sometimes it's enough to serve one good thing, such as big bowls of homemade soup or pasta, accompanied only by salad and bread.

Similarly, for pre-dinner mingling, one great hors d'oeuvre will do it. Crispy mini_tarts with Brie or blue cheese and fresh grapes-what could be more appetizing than that? (recipe and photo follow) While the phyllo cups crisp and cheese melts in a toaster or regular oven, cut red and green grapes in quarters. Arrange them in the shells and finish with a flourish of mascarpone cheese and pass them around.

Another festive hors d'oeuvre can be assembled in minutes by weaving strips of prosciutto around skewered grapes and cheese cubes (see recipe).

In season through April, grapes are just one of about 70 varieties of fruit that thrive in Chile's southern-hemisphere sunshine. Meticulous attention to growing and packing nsures that this abundant harvest arrives safely in our markets, ripe and ready to enjoy.

Grape and Cheese Crispy Mini Tarts

YIELD: 15 portions

15 (1-inch diameter) phyllo pastry cups (such as Athens), baked*
4 ounces Brie or 1/3 cup crumbled blue cheese
8 green Chilean grapes, quartered lengthwise
8 red Chilean grapes, quartered lengthwise
2 tablespoons toasted slivered almonds

Preheat oven to 375æF. Place phyllo cups on baking sheet. Cut Brie into 15 pieces; place one into each cup (or divide crumbled blue cheese among cups.) Bake until cheese begins to melt and pastry just begins to color, 3 to 5 minutes. Top with grapes and almonds, dividing equally. If desired, garnish with a swirl of mascarpone or cream cheese, softened with a ouch of milk. Serve warm.

*Phyllo cups are available in the supermarket freezer case; thaw and bake as package directs. Or, to make your own cups, cut flour tortillas or ready-to-bake pie dough into 2-1/2 to 3-inch circles; lightly coat both sides with cooking spray. Push each circle into a artlet or mini-muffin pan; bake at 350†F until crisp, about 10 minutes. Or, for a sweet- salty sensation fill packaged tortilla scoops (such as Tostitos) with cheese and grapes.

Chilean Grape, Cheese and Prosciutto Skewers

Yield: 12 skewers

4 ounces Swiss, Cheddar or other firmutto cheese
6 slices (about 3 ounces) prosciutto
12 green Chilean grapes, halved
12 red Chilean grapes, halved

Cut cheese into twelve 1-inch squares. Cut prosciutto slices in half lengthwise. On a 4_inch skewer or toothpick, weave a strip of prosciutto around a green grape halve, a cheese cube, and red grape halve; repeat.


More Party Pick-Ups

• Clip grapes into smaller clusters and pile in a bowl. Set it in the center of a platter and surround with a selection of cheeses, crackers and perhaps a small bowl of olives. Alternatively, place small grape clusters on the cheese platter.

• Using a small knife, coat grapes with softened herbed triple cream cheese (such as Boursin). Roll in finely chopped pecans or walnuts. Chill well and cut lengthwise in halves.

• Arrange thinly sliced Brie or cheddar cheese on Melba toast or thin toasted slices of French bread; heat until cheese begins to melt. Top with green or red grape halves. Sprinkle with toasted sesame seeds.

• Skewer grapes with chunks of apricot, kiwi, strawberry and other fresh fruit. Serve with a ricotta-honey dip (using a food processor or electric mixer, just blend the ricotta with a little orange juice and honey).

If you'd like more information about Chilean fruit as well as more serving ideas, visit www.chileanfreshfruit.com.