Figs and Cheese

My kids were NOT happy. Beloved Bearded Spouse and I absolutely loved them. And that is how it goes…

From the New York Times Dining and Wine section. (Though for our house tonight the title would more appropriately be “Dining with WHINES”!)

Published: September 12, 2007
Adapted from Gary Danko
10 minutes



  • 8 ripe figs
  • 1/4 cup fresh, soft goat cheese
  • 1 teaspoon mixed minced fresh thyme and rosemary, or any combination of fresh herbs
  • Salt and freshly ground black pepper
  • 8 fig or grape leaves, or 8 6-inch squares of aluminum foil
  • 8 rosemary-twig skewers or toothpicks
  • 1 teaspoon soy sauce
  • 1 teaspoon Banyuls or balsamic vinegar.


1. Pinch figs apart slightly from their stem ends, forming four sides surrounding a central pocket. Into this pocket, spoon a small amount of goat cheese. Sprinkle each with a tiny bit of herb mix and a pinch of salt and pepper. From the bottom up, use a leaf or sheet of foil to form a cup around each fig; skewer leaf or foil through fig so that it holds securely.

2. Grill figs, open side up, just until they brown slightly and cheese softens. Remove, sprinkle with a few drops each of soy sauce and vinegar, and serve.

Yield: 4 servings.

YUM!!!!! and even worth hearing the complaints.

(and yes… we made them each try one!)

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