Recipe by Chef Jacquie

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

In a small food processor add cheeses, salt, pepper and fig spread. Puree until smooth and homogenized.

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

Prepare figlets by trimming off the tip and then cutting them into quarters, but not all the way through.  Pipe cheese mixture into each figlet and place them on a small serving tray or plate.

Sprinkle with chopped nuts and serve.