In a medium bowl, combine grapes, pickle juice, onion, olive oil, Havarti cheese, and red pepper. Stir well, then cover and refrigerate overnight or up to 24 hours to marinate, stirring occasionally.

Remove from refrigerator and let sit at room temperature for 1 hour or until olive oil has softened.

Stir again, then thread grapes and cheese onto decorative toothpicks or small skewers.

Garnish with fresh dill leaves and serve immediately.