Instructions: Puree half the figs with the cream and finely slice of dice the remaining figs and set aside.

Place the fig/cream mixture in a mixing bowl and add the egg and ricotta and mix well.

Fold in the reserved sliced or 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 minutes until the cheese is warmed through and set.

Cool slightly then serve with a light, fruity wine.

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