Adapted from a recipe by Antoni Porowski.
Bring Basil & Chive Boursin to room temperature. Toast pistachios in a spoonful of olive oil and a pinch of salt, until golden brown and crunchy. Coarsely chop. Using your fingers, roll or pat each grape all around with room temperature cheese, then roll in the crushed nuts. Cut in half and stick a toothpick into two halves, creating a pair of eyes.
Photo courtesy Boursin