Preheat oven to 350 degrees F.
Spread pistachio nuts on an ungreased baking sheet and toast in the oven for 7 to 9 minutes. Remove from oven and allow to cool. In a blender or food processor, process the toasted pistachio nuts until finely chopped; set aside.
Place approximately 1/2 tablespoon of goat cheese in the palm of one hand and in it place a grape, gently shaping the mixture around the grape to coat. Repeat process with remaining grapes. Refrigerate on a parchment or wax paper-lined sheet pan for 15 minutes.
Remove chilled cheese-coated grape balls from the refrigerator and roll them in the prepared pistachiio nut mixture to cover completely and refrigerate for approximately 30 to 60 minutes or until coating is firm.
Refrigerate until ready to serve. Bring to room temperature 15 minutes before serving. Best served the day made.
Note: Some cooks like to cut the balls in half before serving and serve cut-side up. I, personally, like to serve the whole balls. Your choice.
Makes 6 to 8 servings.
* Green grapes may be substituted if desired.
Goat Cheese Grape Pistachio Truffles Recipe: https://whatscookingamerica.net/Appetizers/GoatCheeseGrape.htm