Grilled Figs

I saw fresh figs at the store and couldn't pass up the chance to enjoy them.

This is an easy elegant recipe.

Goat Cheese Stuffed Grilled Figs

fresh figs

1 - 2 tsp goat cheese per fig, at room temp.

honey

thyme

salt and pepper

balsamic vinegar

olive oil

To make the balsamic glace, boil several ounces of vinegar over low heat for about 15 minutes until thickened. Add a sprinkle of thyme. Set aside to cool.

Slice the figs about 3/4 through from the bottom, leaving the stem attached, to create a little pocket.

To make the filling, mix the goat cheese with the honey, thyme, salt and pepper to taste.

Fill in the pocket of the figs with a scoop of the cheese, then squeeze together. Place them in the refrigerator for at least an hour to harden the cheese again. This will prevent it all from melting out on the grill.

Warm a grill to medium low. Drizzle the figs with a touch of oil and season with salt and pepper.Grill on both sides until the are soft and the cheese is warmed.

Finish by drizzling some of the balsamic glaze on top.

Herbed Grilled Shrimp

Based on pesto, this is a simple herb spread that goes great on shrimp or any other grilled fish. It can be made ahead and added to the shrimp closer to cooking or you can marinate the shrimp for longer for a richer flavor.

Herbed Grilled Shrimp

1 cup fresh basil

1 cup arugula

1/4 cup fresh oregano

2 - 4 cloves garlic

salt and pepper

EVOO

3 lbs shrimp

Place all the ingredients in the blender.

Mix until smooth.

Coat the shrimp and let marinate at least 20 minutes while the grill warms up.

Grill on a hot BBQ for about 3 - 4 minutes a side until cooked through.

Serve hot or at room temperature.