We are fortunate enough to have a glorious fig tree in our backyard. Every spring, it is the last tree in the yard to reveal its leaves, but when it does, it’s spectacular. Big broad leaves and so many of them. Now, that the hot days of summer are upon us (and is it ever hot), the figs are starting to ripen which means that it is time to share this delicious recipe with you. The great thing about this one is that it does not require turning on a stove, which, when it is 36 degrees seems mandatory.
Grilled Figs Stuffed with Goat Cheese & Honey
from Fine Cooking, Issue 40
- 1/2 c. soft fresh goat cheese
- 2 Tbsp. fresh breadcrumbs
- Handful of mint leaves, rolled up and sliced thinly (the fancy term is frisee)
- 1 Tbsp. finely chopped parsley
- 12 fresh mission figs
- 12 slices of pancetta, very finely sliced
- 1 Tbsp. honey
- ½ tsp. fresh thyme, finely chopped
1) In a small bowl, combine the goat cheese, bread crumbs, mint and parsley. Season with salt and pepper.
2) Cut the figs almost in half, lengthwise, but make sure to keep them attached at the broad end. Using the back of a spoon, hollow out the figs slightly to make room for your filling. Stuff each fig with about 1 tsp of filling and squeeze to close (gently now).
3) Wrap each fig with a slice of pancetta (you may have to overlap if your pancetta slices are long…this is fine). Cover in plastic wrap and store in the fridge until you are ready to grill.
4) Spray your grill with a non-stick spray and fire it up to a medium-high heat. Put your figs on the grill and cook until your pancetta is getting nice and crispy (usually takes between 6-9 minutes). Remove from the grill and transfer to a serving dish.
5) Combine the honey and thyme and drizzle over your warmed figs.
TIP: You can prepare the figs for the grill up to a day in advance (as well as the honey, now that I think about it).
You will look so sophisticated when you bring these out at a backyard soiree (and give me a call if you need some figs….)