This is a decadent, slightly messy grill project that is completely worth the effort. The balance of the caramelized sweetness from the figs, the fresh, bright goat cheese, and the tart, syrupy balsamic reduction finished with coarse sea salt make it a flavorful, yet not overly sweet dessert.
- 20 ripe figs
- 4 oz soft goat cheese
- 2 tablespoons olive oil
- 1 cup balsamic vinegar
- 2 tablespoons sugar
- 1 tablespoon roughly chopped fresh rosemary, optional
- coarse sea salt
- olive oil
1. Prepare the balsamic reduction: Pour the balsamic vinegar and sugar into a small saucepan and stir until sugar is dissolved. Turn on medium-high heat and allow to simmer until reduced by half with a thicker consistency. You can check that it is the right consistency by dipping a spoon into the reduction to see if it coats the spoon. Pour the balsamic reduction into a heatproof bowl to cool. Note: The kitchen will get steamy and vinegary during this process, but it's worth it.
2. Cut off the stem of each fig, then cut two slits from the top of the fig to 3/4-way down in an X-pattern, creating a pocket in the middle of the fig. You can also cut them length-wise as seen in the photo. Just make sure they are not cut too deep so the cheese doesn't fall out. Stuff each fig with about 1 teaspoon of goat cheese.
3. Get your grill heated up. Make sure the grill grate is cleaned and oiled. Lightly brush the base of each stuffed fig with olive oil so they don't stick to the grate and place on the pre-heated grill. Cover and cook over medium heat until figs are softened and brown slightly, about 5 to 8 minutes.
4. Remove figs to serving plate, drizzle with balsamic reduction, finish with coarse sea salt and/or chopped rosemary. Serve immediately.