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If you love figs, goat cheese and honey, then you'll pop these onto your grill immediately. Just make sure your figs are
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Grilled Figs with Goat Cheese and Honey Recipe
Yields: 12 stuffed figs
Prep time: 30 min
Grill time: 3 min
12 fresh figs
1 small package of mild
12 grape leaves (bottled grape leaves), drained and rinsed
* To use fresh grape leaves: Grape leaves are best picked from grape vines in the Spring,
while they are still tender. Select young whole, medium leaves.
NOTE: Be sure and pick them before the first spray as
some sprays are toxic. Most of the spays used today are non-toxic and water
soluble, but sulfur taste is not what you want on your grapes. Pick
approximately 1 1/2 pounds of fresh leaves which are the same as one jar of
preserved leaves. Using scissors, cut off the stems and either soak in very
hot water for 15 minutes to soften or blanch grape leaves until they are
soft (the time will depend on the leaves - fresh ones will only take a
minute) They can be washed and frozen between layers of waxed paper or
plastic wrap and will keep for a year.
Remove stems from
figs. Using a small sharp knife open up the fig from the top to about the middle
with an X-cut. Place a small amount of goat's cheese into the opening.
NOTE: 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.
Place fig skewers on a hot grill and cook for approximately 2 to 3 minutes, turning once. Remove
from grill; drizzle with honey before serving.