Grape Leaves Stuffed With Goat Cheese & Figs

"You have the sweetness from the figs and raisins the tangy creamy herby cheese "Balsamic Herbed Marinade for Goat Cheese recipe #51647" or store bought and the crunch from the nuts. What more can I say! This summer I want to try this grilled I'll let you know how it is.Well I did make it and I did enjoy it!I found the crunchy, creamy filling pretty good and the leaves gave it a chewy, salty texture. I made 25 stuffed grape leaves and used 1 tablespoon of the filling for each. I think less would make it just to leafy. I'd say a grown-up, tasty, healthy treat! Take a look under my photos and you can see step by step on how to roll them. Check here for step x step photo http://www.recipezaar.com/bb/viewtopic.zsp?t=250725"
 
Download
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
40mins
Ingredients:
8
Serves:
25
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
  2. this was so good! i used a little bit less cream than called for but otherwise followed the recipe. i did mine on the grill and they were great1 would be a good and impressive recipe for company. and they are good cold as well. we had some leftovers and they made a great snack.
     
  3. Yum! I have a Goat Cheese Stuffed Grape leaves recipe on my page but I like the addition of the fig which will really compliment the goat cheese!
     
  4. This is why I love ZWT. Such a great combination of flavors and I would never have tried them otherwise! Thanks for sharing.
     
  5. 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]
     
Advertisement

Tweaks

  1. 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!
     
  2. 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

Advertisement
Advertisement
Advertisement

Find More Recipes