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Figs Grilled
Nb persons: 0
Yield: 8 appetizers
Preparation time:
Total time:
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| Grilled Figs Ingredients: | |
| 6 ounces | creamy blue cheese, such as Maytag, at room temperature |
| 4 ounces | cream cheese, at room temperature |
| 1/2 teaspoon | freshly ground black pepper |
| 3/4 cup | aged balsamic vinegar |
| 16 | fresh figs, such as Mission |
| 6 ounces | thinly sliced bacon |
| 1/2 pound | baby lettuces, such as mesclun, washed and dried well |
| 2 tablespoons | extra-virgin olive oil |
IIn a small bowl, combine the blue cheese and cream cheese. Season with black pepper, and set aside.
In a small saucepan, heat balsamic vinegar over medium heat for 15 to 20 minutes, or until the vinegar reduces to about 3 tablespoons and thickens. Remove from heat and cool to room temperature.
Wash figs and pat dry well with paper towels. Beginning at the stem end of the figs, split figs 3/4 of the way down the sides, leaving the bottom of the figs intact. Stuff each fig with about 1 tablespoon of the cheese mixture. Cut ham slices lengthwise. Wrap a strip of bacon around each fig. Cover the bottom and as much of the stuffed portion of the fig as possible. Refrigerate figs if not serving immediately. If refrigerated, bring to room temperature 15 minutes before cooking.
Heat a cast-iron, stovetop grill pan over medium heat. Grill figs, bottom sides down, until bacon is slightly crisp and figs are warm, about 8 to 10 minutes.
Divide lettuces between eight salad plates. Place two figs on each plate. Combine balsamic vinegar mixture and olive oil and drizzle over the figs and around the plate. Serve immediately.
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