Makes 4 servings
They 've yet to uncover any archeological evidence, but we suspect they dined on this stuff on Mount Olympus. Truly food the gods.
16 ripe figs, about 1 ounce each, stems removed
Extra-virgin olive oil
4 ounces fresh goat cheese, cut into 1/4-inch slices
2 tablespoons honey
4 lemon wedges
Thread four figs lengthwise (through the stem end) onto skewers and lightly brush or spray with olive oil.
Grill over Direct High heat until soft and warm, 3 to 5 minutes, turning once halfway through grilling time.
Slide the figs onto individual serving plates. Arrange the cheese slices beside the figs. Drizzle the honey all over. Garnish each plate with a lemon wedge. Serve while the figs are warm.
Weber's Big Book of Grilling
By Jamie Purviance and Sandra McRae
Chronicle Books, May 2001
416 pages, 133 color photographs throughout
Recipe reprinted by permission.
This page created May 2001
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