This recipe appears in:Serious Entertaining: A Grilled Pizza Party
Sometimes it's the most simple recipe that really shines. Take these grilled figs with goat cheese: they were made to be a very fast side to snack on while grilling pizza some afternoon, but it quickly became clear that these were the unexpected star of the meal.
All there is to them is cutting a pocket in some figs, stuffing them with goat cheese, grilling until softened, then finishing with a drizzle of balsamic vinegar and a sprinkling of rosemary.
For so few ingredients, they have a whole lot going on. The sweetness of the figs pairs great with the creamy, salty goat cheese, while the balsamic brings a little tang and rosemary adds woodsy flavor. All of these combine into one tasty snack perfect for a crisp, fall afternoon of grilling.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Cut off the stem of each fig, then cut two slits from the top of the fig to 3/4-way down in an X-pattern, creating a pocket in the middle of the fig. Stuff each fig with about 1 teaspoon of goat cheese.
Light one chimney 3/4 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Lightly brush figs with olive oil and place on grill. Cover and cook over medium heat until figs are softened and brown slightly, about 5 to 8 minutes.
Remove figs to serving tray; drizzle with balsamic vinegar and sprinkle with rosemary. Serve immediately.