Grilled Fresh Figs

November 13, 2008 at 7:32 pm 8 comments

Figs on a plate

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. 

Threading fig onto rosemary sprig

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. 

Figs on the grill

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).

Grilled figs with goat cheese

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!

Rosemary Grilled Figs


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.

A bite of fig

Entry filed under: Recipes. Tags: , , , , .

Apple Rhubarb Jam Natural Inspiration

8 Comments Add your own

  • 1. Jennifer  |  November 13, 2008 at 9:38 pm

    what a fabulous idea!!!! I love the entire combination! 🙂

  • 2. gintoino  |  November 14, 2008 at 4:41 am

    I just love the idea! They look delicious. Pitty it will be an year before my fig trees produce some more fruits…
    I also bake them with some prosciuto and a drizle of olive oil and grinded black pepper. Not vegetarian but very tasty 😉

  • 3. Katie  |  November 14, 2008 at 10:13 pm

    Whoa, these look INCREDIBLE! Great photos.

  • 4. katrina  |  November 15, 2008 at 4:35 pm

    ohhhhhhh. I can just imagine what these taste like! The fig, the rosemary, the grilling,the pepper and honey – each ingredient sounds perfect for one amazing whole….

  • 5. Recipe Round-Up! — Sugared Ellipses . . .  |  November 20, 2008 at 6:39 pm

    […] have actually been searching all over for a recipe for Pumpkin Crème Brûlée. Thanks Sophistimom! Grilled Fresh Figs from Straight From The Farm Sticky coconut sandwiched between chocolate shortbread and chocolate […]

  • 6. hoteles  |  January 31, 2013 at 4:20 am

    It’s good to know all these details. Thanks, will surely make me wonder.

  • 7. "full report"  |  October 13, 2013 at 3:55 am

    “full report”

    “[…]d Would you mind me wondering where you got the graphic in this post from?sty 0l[…]”

  • 8. Ways to Use Figs! — The April Blake  |  July 13, 2020 at 5:02 am

    […] Grilled Fresh Figs […]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Add to Google Add to My Yahoo!

All text and photos © 2007-2012 Straight From the Farm. Contact straightfromthefarm (at)gmail(dot)com to ask for permission before reprinting in any format.


Fill in your email address below to get new posts sent to your inbox so you'll never miss a great recipe!

Join 460 other followers

Favorite Photos

My site was nominated for Best Food Blog!

CookEatShare Featured Author
view my recipes
CookEatShare Featured Author

The Foodie Blog Roll

%d bloggers like this: