I thought I would continue the “simple but tasty” apps path with another one I happen to have stolen from Chef Ted Readers dynamite BBQ book and the fact that this one uses a part of the noble pig, in this case Prosciutto, is no mere coincidence. Now to be honest I have never really eaten figs other than in Fig Newton cookies and I have not really seen them outside of an old movie or two where some Bedouin sheikh is lounging on an overstuffed pillow watching some dancing girls and munching on fresh figs but over the past few months I have started to see them being sold in more and more grocery stores and they reminded me of this particular recipe and so I thought I would pass it on to you…… oh and of course this is not the original recipe in Chef Ted’s book since I have tweaked it to my own tastes.
Untreated 12 inch Cedar plank soaked overnight
1/2 cup creme de cassis
1 Tablespoon cracked black peppercorns
12 Medium to large fresh black or green figs, halved lengthwise
3/4 cup Goat cheese
3/4 cup crumbled Blue cheese
Four ounces sun dried tomatoes, chopped
1 green onion finely chopped
1/2 cup baby spinach, chopped
1 teaspoon chopped garlic
1 tablespoon fresh Sage, finally chopped
Salt and freshly ground pepper
12 thin slices Prosciutto
Liquid honey to drizzle (optional)
Putting it all together:
In a small flat shallow dish put the creme de cassis and sprinkle the cracked peppercorns on top
Add the figs, cut side down, and marinade for about an hour
While the figs are marinating soak the sun dried tomatoes in hot water until they are reconstituted (about 20 minutes)—— there is nothing like biting into a rubbery piece of sun dried tomato…. well maybe there are a few things but that’s for another day.
Pre heat the BBQ to 450 degrees
In a medium bowl mix all the other ingredients, except the Prosciutto and honey.
Take one half of a fig and place a good amount of the cheese mix on it and then top with the other half and wrap in Prosciutto. Secure with a toothpick
Repeat until all the figs are stuffed and wrapped
Place the figs on a cedar plank and place in the BBQ for five to six minutes or until the cheese starts to ooze
Place on a platter and drizzle with honey if using it.
The great thing about this recipe is that the figs can be assembled a day in advance and brought out to come to room temperature for 30 minutes before grilling.
So there you have it another “simple but tasty recipe for the grilling season and beyond”
So until next time…………
One thought on “Cheese stuffed cedar planked figs wrapped with Prosciutto”
It looks very special and tasty. I don’t eat figs all the time but if I come across them I’ll gladly eat them!