Recipes

—Adapted from a recipe from Chef Dan Berman

Ingredients

• 3 ounces. fresh figs
• 3 ounces cow cream or goat milk
• 4 ounces Redwood Hill Farm Chèvre 
• 1 egg, beaten
• 2 oz. pine nuts, toasted
• 2 tablespoons chives, chopped
• Grape leaves (blanched, fresh or jarred)

Instructions

1. Puree figs with cream or goat milk in food processor.
2. Transfer to a mixing bowl and whisk in egg and chèvre.
3. Fold in pine nuts and chives.
4. Wrap a teaspoon of filling in grape leaves.
5. Place in 350 degree oven and bake until warm, about 15 minutes.