Figs Oozing with Goat Cheese

32 Reviews

Prep: 15 min
Cook: 3 min
Ready In: 18 min

“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!” - by Linda

Ingredients

8 fresh figs
1/2 cup goat cheese, softened
8 grape leaves, drained and rinsed
1/2 cup honey
skewers

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Metric US

Original recipe yields 4 servings

Directions

Preheat grill for medium heat.
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.
Lightly oil the grill grate. Place fig skewers on hot grill. Cook for 2 to 3 minutes, turning once. Drizzle with honey, and serve.

Nutrition

Amount Per Serving (4 total)

Calories
272 cal
14%

Fat
5.7 g
9%

Carbs
55.5 g
18%

Based on a 2,000 calorie diet

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Reviews (32)

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Jerrol

Jan. 25, 2004

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

KL_ALLEN

Jan. 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..." See more 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

Jan. 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 filli..." See moreng."

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