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Ingredients
- 250 gm fresh figs
- 1/2 c. cream
- 1 x egg
- 500 gm ricotta cheese
- 3 Tbsp. pine nuts, toasted
- 3 Tbsp. pistachio nuts, toasted
- 2 Tbsp. chives, finely minced grape leaves
Directions
- Puree half the figs with the cream and finely slice of dice the remaining figs and set aside.
- Place the fig/cream mix in a mixing bowl and add in the egg and ricotta and mix well.
- Mix in the reserved sliced or possibly diced figs, pistachio, pine nuts and chives and mix gently and thoroughly.
- Arrange spoonfulls of the filling on grape leaves and arrange on a flat oven tray, allowing each filled leaf to support the next one.
- Bake at 180c. for 15 min till the cheese is warmed through and set.
- Cold slightly then serve with a light, fruity wine.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 966g | |
| Calories 1531 | |
| Calories from Fat 930 | 61% |
| Total Fat 104.86g | 131% |
| Saturated Fat 51.28g | 205% |
| Trans Fat 0.0g | |
| Cholesterol 470mg | 157% |
| Sodium 706mg | 29% |
| Potassium 1752mg | 50% |
| Total Carbs 82.36g | 22% |
| Dietary Fiber 10.8g | 36% |
| Sugars 45.03g | 30% |
| Protein 75.24g | 120% |
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