If you are firing up the grill for summer and can get a hold of some fresh figs, this quick recipe is not to be missed. Figs are best for grilling when they have ripened to the point when the skin is slightly shriveled and sags a bit (though it will work just fine if they are less ripe).
Nip off the stem and slice each fig lengthwise. Press a
- walnut or pecan half
into the center of each fig half. It is quite good if you stop here and throw them on the grill, but for a delightful interplay of sweet and savory, top each half fig with a slice of
- medium-sharp cheese, like gouda
Put the fig halves on the cooler side of the grill (to allow the cheese to melt before the bottoms burn) and cook until cheese is melted or to your liking. Again, these will be quite tasty as they are, but if you want to add an extra zing to these delicacies, drizzle a few drops of
- balsamic vinegar, simmered until reduced in volume by half
But only a few drops! Enjoy.