The bread is best sliced thick (half-inch thick slices). Brush both sides of each slice with olive oil and crushed garlic (a pastry brush helps here). Toast the bread slices on a barbecue, or roasting pan.
Finely chop the (cherry) tomatoes and basil leaves. Add this topping to each slice and sprinkle with salt and pepper.
Sometimes it’s the most simple recipe that really shines. The sweetness of grilled figs stuffed with creamy goat cheese. A match made in heaven!
Serve while the figs are still warm, as an impressive first course. Add some watercress or arugula to make a lovely salad. Or replace the goat cheese with ricotta or yogurt for a luscious dessert. If you like a twist, you can also replace the honey with balsamic glaze (In a small saucepan simmer one cup balsamic vinegar and 2 tbsp honey over medium heat, 10 to 15 minutes, until reduced by half and balsamic is thick and syrupy).
All there is to them is cutting a pocket in some figs, stuffing them with goat cheese, add a crunchy walnut, grilling until softened and then finish with a drizzle of honey. Absolutely delectable!
Preheat your grill to medium-low heat, about 300 degrees.
Cut two slits into the top of each fig, about two-thirds of the way down to the base (x-pattern / deep cross), and then give them a gentle squeeze to open them up slightly like a flower.
Stuff each fig with about 1 teaspoon of goat cheese. Top with a walnut.
Grill the figs for 6-8 minutes, until they are softened and brown slightly.
Arrange the figs on a serving plate. Drizzle with honey. Serve immediately.
Add some watercress or arugula to make a lovely salad. Or replace the goat cheese with ricotta or yogurt for a luscious dessert. If you like a twist, you can also replace the honey with balsamic glaze.