We’re celebrating California’s bounty with these beautiful wine pairings. 

There are so many reasons to savor all the flavors our Golden Coast has to offer. We are so proud to partner with California Grown and Real California Milk this California Wine Month and be able to share some of our favorite ways to live and eat local this September. 

Why Choose California Grown?

California Grown’s goal is to bridge the connection between Californians and the people who grow and produce their food. You may not think of farmers every time you’re at Mollie Stone’s Markets, but they think about you an awful lot. From employing food safety measures that keep your food reliable, to growing varieties they know you will appreciate, and developing creative packaging solutions that will help get dinner on the table faster – these details dominate the mind of the farmer.

Why Choose California Dairy?

Glad you asked. Every product stamped with the Real California Milk® Seal is made with wholesome dairy from the Golden State – where we believe in real food made by real families who are focused on a cleaner, more sustainable future.

Here are three must-try recipes and their California Wine pairings to help you celebrate living in the best coast… the West Coast!

Grilled Brie Stuffed Figs With Prosciutto

Prep time: 15 minutes
Cook time: 5-6 minutes
Yield: 12 servings

Experience a tantalizing blend of sweet, salty, and smoky flavors with this recipe for Grilled Brie Stuffed Figs with Prosciutto. Beautiful fresh figs are stuffed with melty Real California Brie and enveloped in salty prosciutto, then grilled to mouthwatering perfection. This recipe is great on its own as a stunning appetizer, when served as part of a grazing board, or it can also be elevated to main course status by drizzling with honey and serving with lightly dressed leafy greens.


  • 1 dozen fresh California figs
  • 6 ounces prosciutto slices
  • 1 (8-ounce) Marin Golden Gate Brie, sliced into 12 pieces
  • 2-3 TBSP California honey, for drizzling
  • Pistachios


  1. First, prepare the figs. Place a fresh fig upright onto a cutting board, then use a paring knife to remove a small wedge from the fig, creating a pocket to place the cheese. 
  2. Repeat this step for all the fresh figs.
  3. Working one at a time, tuck a piece of the sliced Marin Golden Gate inside the fig. Then place the fig upright onto a piece of prosciutto. Wrap the prosciutto up and around the base of the fig securing the cheese inside while also creating a pouch for any cheese that escapes once it is melted to be captured. If necessary, the prosciutto can be secured with a toothpick.
  4. Preheat the grill to medium – medium low approximately 400F.
  5. Place the wrapped figs upright on one side of the grill, directly onto the hot grill grates. Turn off the heat to the side of the grill underneath the figs and turn the burners on the other side of the grill to high.
  6. Continue to cook the figs over indirect heat for 5-6 minutes with the lid of the grill closed until the prosciutto has darkened in color and began to crisp up and the cheese has melted. 
  7. Drizzle with honey. Serve immediately paired with California Cabernet Sauvignon.

Pair with: Clay Shannon Cabernet Sauvignon


  • To make Brie Stuffed Figs with Prosciutto in the oven:
  • Place a sheet pan in a cold oven then preheat to 400F.
  • Once the oven has preheated remove the sheet pan and place the prepared figs directly onto the hot baking sheet, prosciutto wrapped bottom down.
  • Roast for 5-6 minutes until the prosciutto is beginning to crisp and the cheese has melted slightly. Drizzle with honey and serve.

Roasted Grape, Brie & Thyme Crostini 

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4


  • 1 baguette, sliced into rounds, drizzled lightly with olive oil, and sprinkled with salt.
  • 1 teaspoon olive oil
  • 1 pound seedless California grapes, removed from the stem
  • 4 large thyme sprigs
  • 4 ounce Nicasio Locarno
  • To serve: flaky sea salt, ground black pepper, fresh thyme leaves


  1. Preheat the oven to 400°F.
  2. On a sheet pan, toss the grapes and thyme sprigs with the olive oil to coat. Roast for 20 minutes or until the grapes begin to burst and become jammy in texture. Allow to cool slightly. 3 Remove any thyme that hasn’t fallen from the woody stems. Discard the stems and stir the roasted thyme into the grapes.
  3. Meanwhile, toast the baguette slices under the broiler until golden brown. Cool slightly.
  4. Slice the cheese so that there is one thin slice of cheese for each crostini.
  5. To assemble, layer one slice of Nicasio Locarno cheese onto each toasted crostini. Top with roasted grapes, flaky sea salt, ground black pepper, and fresh thyme leaves.

Pair with: Diora La Splendeur Du Soleil Chardonnay

Simple California Cheese Board

Total Time: 10 mins
Serves: 4-6

The bold flavor of Zinfandel, California’s Heritage winegrape, is a perfect pairing for creamy, spice-infused cheeses like Point Reyes TomaRashi, as well as stronger cheeses like Marin French Cheese Golden Gate, aged Gouda or smoked Cheddar, along with in-season produce like grapes, strawberries, figs and Golden State nuts and dried fruits. Add them all to a cheeseboard to start a California-style celebration!


  • 3 types of Real California cheese, like Point Reyes TomaRashi, Marin French Cheese Golden Gate, aged Gouda or smoked Cheddar
  • Red Grapes
  • Green Grapes
  • Strawberries
  • Figs
  • Pistachios
  • Preserved citrus slices and/or fresh citrus
  • Crackers


  1. Space the three cheeses across your board.
  2. Add the grape clusters, figs and strawberries.
  3. Arrange the crackers.
  4. Fill in the remaining gaps with pistachios or citrus slices.
  5. Serve with Zinfandel or sparkling wine.

Pair with: La Crema Pinot Noir Russian River

Find everything you need for these three recipes, their pairings, and many more California favorites at your local Mollie Stone’s Markets.