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Grilled figs with goat cheese

(recipe, Olivia Stewart)


Mark Bittman in NYTimes


  1. 8 ripe figs
  2. ΒΌ cup fresh, soft goat cheese
  3. 1 tsp. mixed minced fresh thyme and rosemary, or any combination of fresh herbs
  4. Salt and freshly ground black pepper
  5. 8 fig or grape leaves, or 8 6-inch squares of aluminum foil
  6. 8 rosemary-twig skewers or toothpicks
  7. 1 tsp. soy sauce
  8. 1 tsp. Banyuls or balsamic vinegar


  1. 1. Pinch figs apart slightly from their stem ends, forming four sides surrounding a central pocket. Into this pocket, spoon a small amount of goat cheese. Sprinkle each with a tiny bit of herb mix and a pinch of salt and pepper. From the bottom up, use a leaf or sheet of foil to form a cup around each fig; skewer leaf or foil through fig so that it holds securely.
  2. 2. Grill figs, open side up, just until they brown slightly and cheese softens. Remove, sprinkle with a few drops each of soy sauce and vinegar, and serve.
  3. Also good when wrapped with a slice of prosciutto