Grilled Fresh Figs
Simple is best…fresh is best…simple is best…fresh is best…
That’s it, folks. That’s my mantra. The words by which I strive to live. “Simple” and “fresh” seem easy enough words to wrap your head around, don’t they? Why is it then that I find myself wandering around the grocery store aisles, making futile grasps for bags of preprocessed junk. I don’t normally let myself buy any of it (thus the futile grasping), but I most certainly crave it to the point of distraction. How many of you feel the same way? I hope I’m not alone.
Some people have a sweet tooth. Some have a salty tooth. And still others have a savory tooth. Then there’s me. I have all three! And guess what? I found a way to satisfy all my teeth at once with a dish that is simple and fresh! In fact, it’s ridiculously simple.
Make a little marinade with items you probably already have on hand and brush it around some fresh figs strung on fresh rosemary branches. Toss it all on a hot grill pan for a few heavenly moments where you stand over it and suck in all the air you can through your nose so you can get every last molecule of fragrance wafting off it. Mmmmmm…Rosemary Grilled Figs (served with goat cheese, I might add).
Oh, I wish I could take credit for the genius behind this one. I really do. But it was the ancient Greeks, via the New York Times, that brought about this tasty dish. The aroma of the rosemary is really imparted to the figs. They become soft as they grill, and it’s so much fun to pop them off into your mouth, bite down on them, and have the sweetness of the juice and lingering marinade dribble onto your tongue. Grilled figs prove simple and fresh really is best. And I don’t miss the preprocessed junk a bit!
BETTER THAN POTATO CHIPS!
Rosemary Grilled Figs
Inspired by NY Times Article
1 t. fresh lemon juice
1 T. extra virgin olive oil
Drizzle of honey
Pinch each of salt and freshly ground black pepper
3 fresh ripe figs per serving
1 long straight sprig of rosemary per serving
Soak the rosemary sprigs in water for at least 30 minutes.
Set a grill pan over medium heat while you prepare the ingredients. Or, if using an outdoor grill, get it started.
Begin by gently washing the figs and patting dry. Using a skewer or straw, poke a hole down through the long way of each fig’s center. Take the sprigs of rosemary out of the water and shake off. Gently thread three figs onto one rosemary sprig.
Mix together the lemon, oil, honey, salt and pepper in a small bowl. Gently brush the skewered figs on all sides and lay on the hot grill. Watch carefully and rotate the figs as each side browns. Figs are done with soft and evenly caramelized all over, about 5 minutes.
Serve skewers whole as a side dish or snip apart so each fig is separate and serve with goat cheese as appetizers. Best served warm.