Grilled figs with warm smoked goat cheese (Barbecue and Grilling)

 

                Once you taste grilled figs with pancetta or prosciutto, smoked goat cheese and honey, you'll want to prepare this dish whenever you can get fresh figs.

                You can smoke the cheese up to 2 days ahead. Store in an airtight container in the refrigerator until you're ready to stuff the figs.

Serves 8

You need : 

Foil pan

Perforated grill rack, greased

Suggested wood : apple or other fruitwood

• 125 gr goat cheese, softened
• Olive oil
• 16 fresh Mission figs
• 16 thin slices pancetta (or 8 slices prosciutto, halved lengthwise)
• Liquid lavender honey

1. Prepare an indirect fire for smoking in your grill or smoker.
2. Spread goat cheese in foil pan ; drizzle lightly with olive oil, spreading the oil with a brush or your fingers.
3. Place pan on the indirect side of the grill ; close the lid and smoke for 45 to 60 minutes, or until cheese has a smoky aroma.
4. Prepare a hot fire in your grill.
5. Slice an X in the top of each fig, without cutting all the way through.
6. Stuff figs with smoked goat cheese ; wrap a slice of pancetta around each fig to hold the goat cheese in place.
7. Place prepare grill rack over the fire and place figs on the rack ; grill for 6 to 8 minutes, turning often, until pancetta is crispy on all sides.
8. Transfer figs to a platter and drizzle with honey.

BON APPÉTIT