Grilled Figs
and Goat Cheese Drizzled with Honey

Makes 4 servings
Direct/High

 

They 've yet to uncover any archeological evidence, but we suspect they dined on this stuff on Mount Olympus. Truly food the gods.

 

16 ripe figs, about 1 ounce each, stems removed
Extra-virgin olive oil
4 ounces fresh goat cheese, cut into 1/4-inch slices
2 tablespoons honey
4 lemon wedges

 

Thread four figs lengthwise (through the stem end) onto skewers and lightly brush or spray with olive oil.

Grill over Direct High heat until soft and warm, 3 to 5 minutes, turning once halfway through grilling time.

Slide the figs onto individual serving plates. Arrange the cheese slices beside the figs. Drizzle the honey all over. Garnish each plate with a lemon wedge. Serve while the figs are warm.

Buy the Book!

 

Weber's Big Book of Grilling
By Jamie Purviance and Sandra McRae
Chronicle Books, May 2001
Paperback, $22.95
416 pages, 133 color photographs throughout
ISBN: 0-8118-3197-3
Recipe reprinted by permission.

 

Weber's Big Book of Grilling

• About the Book

Recipes

• Black Thai Burgers with Gingered Shiitakes
• Artichokes with Lemon-Dill Mayonnaise
• Grilled Figs and Goat Cheese Drizzled with Honey

 

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Cookbook Profile Archive

 

This page created May 2001

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