Garden Chef
Megan McCarthy prepared stuffed figs in the Outdoor Kitchen one evening during Cocktails in the Garden. In the Edible Garden
She sliced
the fresh figs in half lengthwise and dipped them in a vinaigrette of balsamic
vinegar, walnut oil and maple syrup.
Next she
grilled the figs and stuffed them with goat cheese, walnuts and
prosciutto. She plated the figs on top
of an arugula salad dressed with balsamic vinaigrette. This recipe would be great for a cocktail
party!
Stuffed
Grilled Figs with Walnuts and Goat Cheese
1 lb fresh
figs, halved lengthwise
2 T
balsamic vinegar
2 T roasted
walnut oil
2 T maple
syrup
sea salt,
to taste
4 oz creamy
goat cheese
¼ lb
prosciutto, thinly sliced and cut into small strips (optional)
30 walnut
halves, toasted
5 oz
arugula
Preheat
grill or grill pan to medium high. Slice
fresh figs in half lengthwise. In small
bowl, whisk together balsamic vinegar, walnut oil and maple syrup and season
with sea salt to taste. Dip fig halves
in balsamic mixture until coated. Place
fig halves on hot grill for about 3 minutes with flesh side down. Once fig is caramelized, remove from grill. With flesh side up, make a small slice down
the middle of each fig. Place ½ teaspoon
of goat cheese in each slice along with a small piece of prosciutto and a
toasted walnut. Place stuffed grilled
figs on a bed of arugula greens and drizzle remaining balsamic mixture.
Enjoy more
Garden Chef recipes.
