Figs Oozing with Goat Cheese

Figs Oozing with Goat Cheese

34
Linda 0

"Fresh figs stuffed with succulent goat cheese, wrapped in grape leaves, roasted on the grill, and drizzled with honey. For an extra oomph of flavor, skewer the figs on rosemary fronds. One bite and you'll feel as if you've reached nirvana!"

Ingredients 18 m {{adjustedServings}} servings 272 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat grill for medium heat.
  2. Make a small incision in the bottom of each fig (large enough to hold pastry bag tip). Place goat cheese in pastry bag with plain tip. Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when filled. Wrap each fig with a grape leaf, and skewer 2 to 3 figs on each skewer.
  3. Lightly oil the grill grate. Place fig skewers on hot grill. Cook for 2 to 3 minutes, turning once. Drizzle with honey, and serve.
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Reviews 34

  1. 45 Ratings

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Jerrol
1/25/2004

well, I didn't have grape leaves, so I substituted Prosciutto as the wrap. It was FABULOUS.

KL_ALLEN
1/25/2004

This is a very elegant and delicious dish. I served it to friends as an appetizer at a barbeque and they loved it. Some prep tips: Let the goat cheese come to room temperature before trying to pipe it into the figs. It will make your life much easier! Fill the figs as full as you can. It's hard to tell how much cheese you've put in and I wish I had put more. If you insert the tip of the pastry bags deep into the fig then squeeze as you slowly pull it out, you will have a nice even amount of cheese all through the fig. I also wrapped mine in proscuitto which was fabulous! I forgot to drizzle the honey and it was still wonderful and since it wasn't sticky, they could be eaten as finger food. I sliced each fig in half and arranged them on a platter. I also cut off the hard stems so my guests wouldn't have to. Try this, it's a winner!

CHILIMAN
1/25/2004

Excelent.We tried it as written, and with a couple of variation: 1.Use half goat cheese and half ricotta with a generous sprinkle of Pecorino Romano. 2.Use Parmesan and Ricotta with a for the filling.