12 hours ago
Thursday, September 8, 2011
These were a last minute appetizer that I made over Labor Day weekend.
I had the grill going anyway, so wanted to make my life easy.
Cut a slit at the top of a each fresh fig to open the figs up slightly and place a little piece of herbed chevre (goat cheese) in the center of each fig. Close the fig back up by pinching together.
Drizzle with a little olive oil and place in a baking dish or pan (I used an aluminum pie dish because I grilled them).
Place on your grill on low heat for about 15 minutes until you see the juices start to release from the figs. Drizzle with some good balsamic vinegar or balsamic syrup and serve on a platter. I served with crostini of course!
(You can also roast the figs if you don't want to grill them. Place in a 375F oven for about 15 minutes until done).
Feel free to use blue cheese instead of goat if you like.......this will be my last fig recipe until next season.