Grapes stuffed with goat cheese

I am having another dinner party this Saturday and although the main body of it will remain the same I am adding a starter.

This was a little more difficult for me as I am not a one for starters. So I came up with 2. One is Asparagus wrapped in Parma Ham (which is exactly that!) and the other is Grapes stuffed with Goat cheese and topped with Pistachios.

Grapes Stuffed with Goat Cheese
12 large round red or purple grapes (can have seeds as they will be scooped out) washed and dried
5 ounces goat cheese
1 – 2 tablespoons heavy cream
¼ cup chopped salted pistachios

Cut a little sliver off each end of each grape and slice in half. Scoop out the flesh and seeds of the inside of each grape half with a small melon baler. Leave enough of the flesh to keep the grape half stable and firm. Place cut side down on paper towels to dry out a bit.

In a small food processor or with a mixer process the goat cheese until smooth. Add enough cream to thin it out enough so it can be piped (about the consistancy of very heavy whipped cream).

Put the cheese mixture into a small food storage bag and cut off one corner. Using the food storage bag as a piping bag, pipe the goat cheese mixture into the grape cups. Sprinkle with the chopped pistachios.