There is something alluring about figs to me. I guess it is their rich sweetness- it pairs great with salty ingredients for a savory presentation. In this recipe, the sweet figs pair with the tangy blue cheese, salty prosciutto, and are finished with a sweet balsamic glaze. Add some smokiness from the grill and it’s a symphony of flavors when you take a bite!
We have these new neighbors across the street that I adore. When the moving truck came and I saw a Weber Kettle Grill coming off the truck, I knew our new neighbors had to be cool. Anyone who chooses charcoal as their go-to grill is alright in my book! So when our neighbors Nick and Nichole decided to get a Big Green Egg, they had us over to help them give it a try for the first time. I got to christen their BGE with this recipe- which makes it even more special!
Ingredients
- 1 pint fresh figs if you cant find fresh you can reconstitute dried figs but they may not hold up as well when grilling
- 1 block blue cheese
- 4-5 oz prosciutto
- 2 tblsp balsamic glaze
- toothpicks
Instructions
- Halve the figs. Next, stuff blue cheese into the cavity of each halved fig. Wrap a piece of prosciutto around the fig to contain the cheese and secure with a toothpick.
- Grill the figs on medium direct heat, about 350 degrees, until the cheese begins to melt, about 5 minutes. Finish with a drizzle of balsamic glaze. These will make the happiest of happy hours! See the great wines we tried with these yummy pockets of tasty goodness!!
Sweet, salty and creamy come together for a wonderful symphony of flavors!
Figs, glorious figs!
These were perfect for happy hour- we paired them with some great California wines.
Check out these related posts!
https://grillgirl.com/2016/09/cook-tri-tip-big-green-egg-tri-tip-blue-cheese-basil-butter/
these sound divine! I have a recipe on my blog (cooked in the oven) with dried dates, prosciutto and manchego + nuts for crunch. I’m on the lookout for figs now! Thanks for the inspiration