There is no happier place for me on a long holiday weekend than standing in the smoke from a fire I built and cooking something.
This weekend we were actually working-working, so I wasn’t able to take advantage of my friend’s Big Green Egg the way I usually do. (Past adventures included cooking the entire breakfast on the egg, christmas eve dinner of smoked duck breast, and simultanously producing smoked trout and a roasted vegetable soup.)
I needed to cook quickly, but still couldn’t give up having tasty appetisers while I finished the main. Since I had just found beautiful purple figs at the grocery store, it was easy to turn to one of my favourite and lowest effort appetizers – Grilled Figs with Goats Cheese
Grilled Figs with Goats Cheese
- Fresh Figs
- Goats Cheese (or Chèvre if you want to get all fancy with the naming)
- Slice the figs in halve length-wise
- grill cut side down on a medium-high flame until the figs have a nice grill mark.
- Turn down the grill, or move the figs to indirect heat.
- turn them over, carefully and add a teaspoon or so of goats cheese on top of each fig.
- Press it down a bit so it pushes into the body of the fig (unlike the photo above).
- Close the lid. (this is important or your cheese won’t get golden on top.)
- Remove when the cheese is golden, or starting to run.
- Wait, if you can, 3-5 minutes before serving so the figs can cool down.
Oh, and make twice as many as you think you’ll need. That way the guest will actually get one or two. Maybe.