Adapted from a recipe by chef Dan Berman of
Pacific Market in Sebastopol.
Grape Leaves Stuffed with Chevre & Figs
Assemble:
3 ounces. fresh figs
3 ounces cow cream or goat milk
4 ounces Redwood Hill Farm Chevre
1 egg, beaten
2 oz. pine nuts, toasted
2 tablespoons chives, chopped
grape leaves (blanched, fresh or jarred.)
Puree figs with cream or goat milk in food processor. Transfer to a mixing bowl and whisk in egg and chevre. Fold in pine nuts and chives.

Wrap a teaspoon of filling in grape leaves. Place in 350 degree oven and bake until warm, about 15 minutes.

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