Drunken Grapes with Goat Cheese

1 bunch seedless grapes (green, red, or globe)
Goat Cheese
1/4 cup Pecans (toasted and chopped small)
2 cups (or more) Bourbon
*optional – dash of fresh grated nutmeg

Marinade the grapes in Bourbon for at least 6 hours, but up to 2 days. Roll the goat cheese into several balls about 1 inch in diameter. Roll the goat cheese balls in the toasted, chopped pecans (optional: that have been mixed with a dash of nutmeg.) On a small tray, heat the goat cheese pecan balls at 300F for about 3-5 minutes just until warm. Using garnish toothpicks, skewer one grape and then one warm goat cheese ball at a time, then place on a serving platter.

Recipe provided by Blog Chefs.