Grape and cheese skewers are my go-to no-cook appetizer when I need a snack for a crowd, and have about 10 minutes to pull it together. They’re sweet red grapes, creamy cheese, and a little fresh mint, all on a stick. They look like I fussed over them, and while I didn’t, nobody needs to know that.
I started making these for a summer block party after I realized (the morning of, naturally) that I’d signed up to bring an appetizer and completely forgotten. I had grapes, a block of gouda, and some mint from the garden. I threaded them onto skewers, and they disappeared before the burgers came off the grill.
I love making these with Gouda. Most fruit-and-cheese skewers go with cubed cheddar, but Gouda is mellow and buttery, and it just works with the cold snap of a grape. But these skewers are totally customizable to whatever cheese you’ve got hanging out in your fridge drawer.
And there is no cooking at all, so this is a job you can hand right off to the kids. Put them together a few hours ahead and pull them out when the guests show up.
I’ll walk you through my assembly method and share my top tips to make sure the cheese cubes don’t crumble. Whether you’re hosting a last-minute book club or need something special for a potluck, these skewers are about to become a new favorite.
Looking for more easy appetizer skewers? Try my antipasto skewers, watermelon prosciutto skewers, or BLT skewers.
Ingredient Notes
For exact amounts needed see the recipe card below
- Cheese: I like Gouda for these skewers because it has a mild, slightly nutty flavor that doesn’t overpower the grapes’ sweetness. Cheddar works great too.
- Grapes: Either green or red work well.
- Mint
How to Make Grape and Cheese Skewers
- Take your block of Gouda or cheddar and cut it into ½-inch cubes. Smaller cubes are difficult to work with, and they split more easily when you’re threading them onto the picks.
- Rinse the grapes under cold water and pat them dry with a clean kitchen towel.
- Grab a thin cocktail pick or toothpick and thread one grape onto it first. Follow it with a cheese cube, then cap it off with another grape. Add a small mint leaf to the top of the skewer.
- Line up your finished skewers on a serving platter. Arrange them in neat rows, or fan them out in a circle, whatever makes you happy.
Serving Ideas
These grape and cheese skewers are the kind of recipe that you can throw together five minutes before guests arrive. Serve them as appetizers at a cocktail party or casual gathering.
They pair beautifully with wine, which makes sense since grapes and cheese are basically made for each other. I like to arrange them on a wooden board alongside crackers and cured meats for a simple charcuterie situation that requires little effort.
They also work wonderfully as a light snack during game day or movie night. Set out a platter and let people graze as they watch. Don’t overlook the lunch box potential either. Pack a few skewers in your kid’s lunch or your own work lunch for a protein-packed snack that feels special.
How to Store
These skewers are best eaten the same day you make them. The grapes stay plump and fresh, and the cheese maintains its texture. If you’re prepping ahead, I recommend assembling them no more than a few hours before serving.
You can also prep the components separately if you prefer. Cut your cheese cubes and wash your grapes the night before, then store each in a separate airtight container. Then thread them together just before your guests arrive.
If you do have leftovers, store them in an airtight container in the refrigerator for up to two days. Keep the skewers assembled rather than taking them apart.
Tips & Tricks
Be sure to check out the step by step instructions
- Stick with that ½-inch size cheese cube. It’s the sweet spot where the cheese is substantial enough to handle without falling apart, but not so chunky that it overwhelms the grape. If you’re eyeballing it, think about the size of a standard dice as your target.
- I keep both the thin cocktail picks and the thicker appetizer skewers in my kitchen, and for this recipe, you definitely want the thinner option. The thicker ones can split the cheese block as you thread it, especially with a firmer cheese.
- I’ve made these with both red and green grapes, and both work beautifully. What matters more is the size. Try to pick grapes that are roughly the same diameter as your cheese cubes.
- Take your cheese out of the fridge about 15 minutes before you plan to cut it. It’ll be easier to slice cleanly, and you’ll have fewer crumbles.
- While I call for Gouda or cheddar in the recipe, don’t feel locked in. I’ve used sharp white cheddar, smoked Gouda, and even a creamy havarti. Just avoid anything too soft (like brie) or too crumbly (like feta). You need a cheese that holds its shape when cubed and can handle being pierced with a pick.
Reader Questions
I’ve found that 6-8 hours is the maximum I’d push it. Make them the morning of your event, cover them well, and refrigerate. If you try to make them the day before, the grapes can start to look dull, and the cheese can develop a dry film on the exposed surfaces. These really are best assembled the same day you plan to serve them.
Absolutely. The recipe serves 4, but it scales up beautifully. For a party of 20, I’d multiply the ingredients by 5.
This usually means one of two things: your picks are too thick, or your cheese is too cold. Switch to thinner cocktail picks and let your cheese sit at room temperature for 15 minutes before you start assembling. If it’s still splitting, your cheese might be too aged or dry, so try a younger, creamier variety.
Did You Make This? Leave a Star Rating!
Grape and Cheese Skewers
Ingredients
- 1 block Gouda 4-ounce, or cheddar cheese
- 1 bunch grapes
- 1 bunch mint
Instructions
- Cut the cheese into cubes about ½ inch square. If you cut them too small, they are hard to skewer.
- Wash the grapes.
- Thread a grape on a cocktail pick, followed by a cheese cube, then another grape.1 block Gouda, 1 bunch grapes
- Finish with a mint leaf.1 bunch mint
- Arrange on a platter for serving.
Notes
- Stick with that ½-inch size cheese cube. It’s the sweet spot where the cheese is substantial enough to handle without falling apart, but not so chunky that it overwhelms the grape.
- You definitely want thin cocktail skewers or toothpicks for this recipe. Thicker ones can split the cheese block as you thread it, especially with a firmer cheese.
- I’ve made these with both red and green grapes, and both work beautifully. What matters more is the size. Try to pick grapes that are roughly the same diameter as your cheese cubes.
- While I call for Gouda or cheddar in the recipe, don’t feel locked in. I’ve used sharp white cheddar, smoked Gouda, and even a creamy havarti. Just avoid anything too soft (like brie) or too crumbly (like feta). You need a cheese that holds its shape when cubed and can handle being pierced with a pick.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
