Grape Leaves Stuffed With Goat Cheese & Figs
photo by Rita1652
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
25
ingredients
- 3 ounces fresh figs
- 3 ounces heavy cream or 3 ounces softened cream cheese
- 4 ounces herbed goat cheese
- 1 egg, beaten
- 1 ounce raisins
- 2 ounces pine nuts, toasted
- 2 tablespoons chives, chopped
- 25 rinsed and stem removed grape leaves
directions
- Puree figs with cream or [cream cheese with a little milk] in food processor.
- Transfer to a mixing bowl and whisk in egg and cheese.
- Fold in raisins, pine nuts and cheese.
- Wrap a tablespoon of filling in grape leaves.
- Place in 350 degree oven on a lightly oiled pan and bake until warm, about 15 minutes.
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Reviews
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Really Good! And you'll laugh at my subs, but this still turned out good enough for five stars. I read the title and thought I have grape leaves (that bottle I never knew what to do with), fig (I bought my first container of fresh figs ever), and goat cheese (half a log leftover from a different recipe). But I didn't read the rest of the list before I got started. So I subbed soy creamer for the milk/cream cheese, used agar agar instead of an egg, had salty sunflower seeds instead of pine nuts and no chives so I used dried onion flakes. I know...hardley recognizable. And if it was a flop I wouldn't be rating it. But -- it worked, and it worked great. I loved the sweet and salty. My grape rolling technique needs a little work, so no photos, but still a keeper of a recipe!
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Have only done a few recipes that use grape leaves & have never been disappointed yet! Not this time, either, as these were GREAT! I cut the recipe in half, making it for a small group I hoste each month, & even though I had to coaxe some into trying them, these little beauties were a big hit! GREAT RECIPE! [Made & reviewed while in Greece on Zaar's World Tour 4]
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Tweaks
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Really Good! And you'll laugh at my subs, but this still turned out good enough for five stars. I read the title and thought I have grape leaves (that bottle I never knew what to do with), fig (I bought my first container of fresh figs ever), and goat cheese (half a log leftover from a different recipe). But I didn't read the rest of the list before I got started. So I subbed soy creamer for the milk/cream cheese, used agar agar instead of an egg, had salty sunflower seeds instead of pine nuts and no chives so I used dried onion flakes. I know...hardley recognizable. And if it was a flop I wouldn't be rating it. But -- it worked, and it worked great. I loved the sweet and salty. My grape rolling technique needs a little work, so no photos, but still a keeper of a recipe!
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Ive always loved stuffed grape leaves as part of a mezze platter and the filling in these sounded just that bit different, and very appealing! The recipe more than lived up to my expectations! I made these with low-fat cream cheese, with probably only a teaspoon of low-fat milk: just a tiny drizzle. Apart from using sultanas (taste preference and its what I had on hand) instead of raisins, I followed the recipe exactly, though I did use more like 21/2 ounces of the pine nuts, give or take a few that I ate while stuffing the vine leaves. The combination of the creaminess, the sweetness and the crunch, and the delicious taste of the vine-leaves themselves: fabulous. I ate one warm (just for interest; Im used to eating vine leaves at room temperature), but I prefer them at room temperature. And if youve never made stuffed vine leaves before, Rita provides step by step photographs! Great for everyday eating and for entertaining! Thank you, Rita, for a fabulous recipe, which Ill be making again and again!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey