Grilled Figs Recipes

GRILLED FIGS WITH POMEGRANATE MOLASSES

Steps:

• Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
• In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
• Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
• Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don't need much).
• Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.

GRILLED FIGS WITH RICOTTA AND MOLASSES OR MELTED CHOCOLATE

Steps:

• Preheat a grill to medium-high.
• Skewer figs, leaving enough room in between, and brush lightly with canola oil. Place figs, cut side down, on grill and cook until brown, about 2 minutes. Remove from heat and arrange on a serving platter. Drizzle half the figs with the ricotta and molasses and half with the melted chocolate. Garnish with mint.

GRILLED FIGS

Steps:

• Heat a griddle, preferably cast iron, over medium-high heat.
• Cut the figs in half lengthwise and brush the cut sides with olive oil.
• Cook the figs on the griddle, cut side down, until tender and lightly browned, about 3 minutes.
• Divide the figs among dessert plates and sprinkle lightly with fleur de sel. If you want, garnish with some freeze-dried raspberries and cilantro. Serve with a small bowl (or Chinese soupspoon) of granité. If you want a sauce, melt a little of the granité to drizzle onto the plate.

GRILLED FIGS WITH HONEY RICOTTA

Steps:

• Pre-heat the grill.
• Trim fig stems, if any, and cut figs in half length-ways.
• Lightly butter a shallow baking dish. Place the figs curved side down in the dish. Sprinkle each fig with a little brown sugar. Sprinkle nuts over figs, if using.
• Grill figs for about 3-4 minutes or until the sugar starts to bubble.
• Meanwhile, combine ricotta and honey in a bowl and stir until smooth and creamy.
• Remove figs from the oven and gently place on serving plates with a dollop of honey ricotta.
• Garnish with mint leaves and serve. Enjoy!

GRILLED FRESH FIGS AND BLUE CHEESE

Steps:

• Cut the figs in half lengthwise and put a tablespoon of blue cheese on top of each half. Top this mixture with a teaspoon of balsamic vinegar.
• Put figs on a warm grill and cook until the cheese melts and the figs are heated through.
• Serve and enjoy!

GRILLED FIGS WITH GOAT CHEESE AND PROSCIUTTO

Steps:

• Combine goat cheese, rosemary, and a pinch of salt and pepper in a small mixing bowl, and stir.
• Make a small slit in bottom or side of each fig. Fill a pastry bag fitted with a small plain tip with cheese mixture. Pipe cheese into each fig through slit. Fill figs with just enough cheese so they expand slightly.
• Tear or cut the prosciutto slices into long strips. Wrap a strip of prosciutto around each fig, and skewer 4 figs on each rosemary sprig. Brush figs with olive oil, and season with salt and pepper.
• Place figs on a moderately hot grill, rotating skewers until figs are very hot and cheese starts to ooze, about 6 minutes. Remove from grill; serve immediately with a drizzle of olive oil and good bread.