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Grilled Stuffed Figs

Contributed by: Melinda



12 fresh black mission figs
4 oz. chevre
4 strips bacon, cut into 4 pieces
Olive Oil
Salt
  • Remove stems from figs, and make a slit about 3/4 of the way down toward the blossom end
  • Squeeze figs from the base gently to open them
  • Place about 1/2 - 1 tsp goat cheese inside each fig
  • Wrap tightly with bacon and secure with a toothpick
  • Place on a platter, drizzle lightly with olive oil and sprinkle with salt
  • Place over hot coals and grill very quickly until bacon is crisped
  • Remove to a platter and serve hot

    Serve with a delightful Late Harvest Sauvignon Blanc.

    Questions about this recipe?

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