50 g of Parmigiano Reggiano cheese spread
200 g ricotta cheese
40 g sugar
120 g roasted, salted pistachios
1 bunch green grapes
In a bowl, mix the ricotta with the sugar and Parmigiano Reggiano cheese spread until the mixture is smooth. Shell the pistachios and chop them roughly with the help of a blender or food processor. Using your fingers, dip each grape into the cheese mixture so that it is completely covered and forms a little ball, then set them into a small bowl filled with the chopped pistachios. Roll the balls in the bowl until covered evenly with the chopped pistachios. Put the grape bites into a container, cover and refrigerate for at least 2 hours. Serve cold.