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Grilled Figs with Goat CheesePrintable version of this recipe.
8 ounces goat cheese (fresh, soft)
2 teaspoons rosemary (finely chopped)
24 fresh figs (mixed varieties)
1/4 pound prociutto (thinly sliced)
6 long sprigs rosemary
olive oil (for brushing, drizzling)
Combine goat cheese, rosemary, and a pinch of salt and pepper in a small mixing bowl, and stir.
Make a small slit in bottom or side of each fig. Fill a pastry bag fitted with a small plain tip with cheese mixture. Pipe cheese into each fig through slit. Fill figs with just enough cheese so they expand slightly.
Tear or cut the prosciutto slices into long strips. Wrap a strip of prosciutto around each fig, and skewer 4 figs on each rosemary sprig. Brush figs with olive oil, and season with salt and pepper.
Place figs on a moderately hot grill, rotating skewers until figs are very hot and cheese starts to ooze, about 6 minutes. Remove from grill; serve immediately with a drizzle of olive oil and good bread.
Type of Dish
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