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Recipe: Grape Leaves Stuffed with Chèvre and Figs

Written by Redwood Hill on . Posted in Recipes

Grape Leaves Stuffed with Chèvre and Figs

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  • Yield: 5 (3 to 4 Servings)
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Adapted from a recipe from Chef Dan Berman


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


  1. Puree figs with cream or goat milk in food processor.
  2. Transfer to a mixing bowl and whisk in egg and chevre.
  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.


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