Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Figs with Goat Cheese & Mint

Article Image
Judi Rutz

Servings: four.

Pancetta is cured Italian bacon; unlike American bacon, it isn’t smoked. You’ll find it at specialty stores, Italian markets, and some supermarkets. Don’t use American bacon: It takes too long to crisp on the grill.

Ingredients

  • 1/2 cup (3-1/2 to 4 oz.) soft fresh goat cheese
  • 2 Tbs. fresh breadcrumbs
  • About 6 mint leaves, stacked, rolled into a cylinder, and cut into thin strips
  • 1 Tbs. finely chopped flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 12 fresh Mission figs
  • 12 very thin slices pancetta (1/16 inch or less)
  • 1 Tbs. honey
  • 1/2 tsp. very finely chopped fresh thyme (optional)

Nutritional Information

      Calories (kcal) : 260
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 30
      Sodium (mg): 700
      Carbohydrates (g): 35
      Fiber (g): 5
      Protein (g): 13

Preparation

  • In a small bowl, combine the goat cheese, breadcrumbs, mint, and parsley; season with salt and pepper. Cut the figs nearly in half lengthwise, keeping them attached at the broad end. Hollow the center slightly with your thumb. Stuff each fig with about 1 tsp. of the goat cheese mixture and squeeze very gently to close.grilled figs with goat cheese & mint recipe
  • Wrap a slice of pancetta around each fig, overlapping with each revolution. Don’t wrap the pancetta too tightly or you’ll force the filling out or cause the figs to split. Cover the figs with plastic wrap and refrigerate (up to 1 day ahead) until ready to grill.grilled figs with goat cheese & mint recipe
  • Grill the figs over a moderately hot fire to crisp the pancetta and to warm the figs and cheese, 8 to 10 minutes. Transfer the figs to a serving dish. Combine the honey and thyme, if using, and drizzle over the figs. Serve with good, crusty bread.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks