Cheese and Orchard Choice Fig Spread with Balsamic Vinegar and Pepper Stuffed Figlets Recipe


July 3, 2016

Recipe by Chef Jacquie

  • Yields: 4-6 Servings


12 Orchard Choice Blue Ribbon Mission Figlets

6 Tablespoons Ricotta cheese, drained

1-1/2 teaspoons Gorgonzola Dolce cheese

1/2 teaspoon fresh ground black pepper

1/2 teaspoon salt

1 Tablespoon Orchard Choice California Fig Spread with Balsamic Vinegar and Pepper

6 shelled pistachios, finely chopped


1In a small food processor add cheeses, salt, pepper and fig spread.

2Puree until smooth and homogenized.

3Place mixture in a piping bag with a small tip and refrigerate for about an hour until filling is firm and chilled.

4Prepare figlets by trimming off the tip and then cutting them into quarters, but not all the way through.

5Pipe cheese mixture into each figlet and place figlet on a small serving tray or plate.

6Sprinkle top with chopped nuts and serve.