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!
Grilled figs with goat cheese and honey
- 4 Fresh Figs
- 4 tablespoons crumbled Goat Cheese
- 4 Walnuts
- 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.
Growing up there were only a few vegetables that I really didn’t like. Sauerkraut, turnips and beets.
A few years ago I had dinner at a friend who (unaware of my revulsion to beets) prepared a Beet Carpaccio dish somewhat similar to the recipe in this post. Knowing he had gone through all the trouble of finding this recipe, buying the groceries and preparing the dish… I couldn’t find the guts to tell him I actually didn’t fancy beets that much. So, I prepared myself to trying to swallow as much of the dish as I could in a rapid time period, while displaying a happy facial expression at the same time.
When the plate arrived, I took my first bite, and I was… happily surprised!?! It wasn’t that bad at all! Actually, it was really yummy! That’s when I experienced first hand your pallet does change over time and finding the right way to combine ingredients and flavors can totally affect whether you love or hate a vegetable. Please feel free to try this recipe and find out if you like it too
Beet Carpaccio Salad
- 1 Beet
- 1 Orange
- Goat cheese (40g / 1.2oz)
- A few hazelnuts or pistachio nuts
- Some watercress or a few leaves of lettuce
- Balsamic vinegar (1/2cup / 4.5oz / 120ml)
- Optional: 1 grapefruit
- Start by making the balsamic vinegar reduction. Pour the balsamic vinegar into a small saucepan and bring it to a boil over medium heat. Cook it for 5-15 minutes, or until reduced to a thicker glaze. Remove it from the heat and allow it to cool.
- Serve the beet raw or cooked, according to your liking. Peel and slice the beet as thinly as possible.
- Peel and slice the orange (and grapefruit) as thinly as possible.
- Arrange the beet, orange (and grapefruit), goat cheese, nuts and lettuce/watercress on a plate. Finish with a few drops of balsamic reduction drizzled on the plate.