Best 6 Grilled Fresh Figs And Blue Cheese Recipes

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Grilled fresh figs and blue cheese are a delicious and simple appetizer or side dish that can be enjoyed by people of all ages. With just a few ingredients and a grill, you can create a dish that is both flavorful and visually appealing. The sweetness of the figs pairs perfectly with the sharpness of the blue cheese, and the grilling process brings out the natural flavors of both ingredients. You can find fresh figs in season during the summer months, and they are often available at farmers markets or specialty grocery stores. Blue cheese is also widely available at most grocery stores.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PROSCIUTTO-WRAPPED FIGS WITH BLUE CHEESE AND PECANS



Grilled Prosciutto-Wrapped Figs with Blue Cheese and Pecans image

These delicious grilled proscuitto-wrapped figs with blue cheese and pecans are an ideal accompaniment to many kinds of wine.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

12 fresh black Mission figs, stems removed
2 ounces blue cheese, cut into 12 equal pieces
6 pecan halves, broken in half lengthwise
6 thin slices proscuitto, 2 to 3 ounces, cut in half lengthwise
Olive oil, for brushing
Honey, for serving

Steps:

  • Place 12 skewers (4 inches each) in water to soak for at least 10 minutes. Heat a grill pan over medium-high heat.
  • Slice the figs through the center vertically without cutting all the way through. Carefully open each fig, and place a slice of cheese and a pecan piece inside each. Gently squeeze figs to enclose the cheese. Wrap figs horizontally with a strip of proscuitto and skewer to secure. Brush the figs with oil and place on the grill. Cook, just until grill marks begin to appear, about 1 1/2 minutes. Turn and repeat with opposite side.
  • Transfer to a serving platter, and lightly drizzle with honey. Serve warm or at room temperature.

GRILLED FRESH FIGS AND BLUE CHEESE



Grilled Fresh Figs and Blue Cheese image

I bought fresh figs at the farmer's market and the grower shared this simple and delicious fig preparation with me. We had it for a Father's Day dinner appetizer and it is fantastic!

Provided by CaliforniaJan

Categories     Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

8 fresh figs
6 ounces blue cheese (to taste)
1/4 cup balsamic vinegar (to taste)

Steps:

  • Cut the figs in half lengthwise and put a tablespoon of blue cheese on top of each half. Top this mixture with a teaspoon of balsamic vinegar.
  • Put figs on a warm grill and cook until the cheese melts and the figs are heated through.
  • Serve and enjoy!

FLATBREAD WITH FRESH FIGS, MONTEREY JACK, BLUE CHEESE AND RED WINE REDUCED VINAIGRETTE



Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette image

Provided by Bobby Flay

Time 4h30m

Yield 4 servings

Number Of Ingredients 17

1 cup fruity dry red wine
1 tablespoon fennel seeds
1 tablespoon black peppercorns
4 sprigs fresh thyme
3 tablespoons rice wine vinegar
Kosher salt
1/2 cup extra-virgin California olive oil
2 tablespoons honey, or as needed
2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
2 cups warm water (105 to 115 degrees F)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
2 teaspoons fine sea salt
Extra-virgin olive oil
1 1/4 cups grated Monterey Jack cheese
8 fresh ripe figs, quartered
4 ounces blue cheese (preferably from Northern CA, Sonoma or Napa), crumbled
Fresh flat-leaf parsley leaves

Steps:

  • For the vinaigrette: Combine the wine, fennel seeds, peppercorns and thyme in a wide shallow saucepan. Bring to a boil and cook until reduced to 1/4 cup. Strain the mixture into a blender and discard the solids.
  • Add the vinegar and salt to taste and blend to combine. With the motor running, slowly add the olive oil until emulsified; add the honey to taste.
  • For the dough: Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour. Continue adding the flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.
  • Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape the dough from the surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
  • Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill and create a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals.
  • Remove the dough from the bowl, divide in half and shape each half into a ball. Brush with oil and set aside for 30 minutes.
  • Stretch and shape each ball of dough into a 12 by 10-inch rectangle or round on a flat surface. Brush the tops of each with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly over the coals, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer.
  • Place the flatbreads on a flat surface and divide the Monterey Jack cheese evenly over the top. Arrange the cut figs on top and the blue cheese around the figs. Return to the grill on the opposite side of the coals, for indirect heat, close the cover and cook until the cheese has melted and the figs are heated through, about 5 minutes. Remove from the grill and drizzle with some of the red wine vinaigrette and garnish with parsley leaves. Cut and serve immediately.

PROSCIUTTO WRAPPED FIGS AND BLUE CHEESE



Prosciutto Wrapped Figs And Blue Cheese image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 5

8 Black Mission figs
1/2 cup blue cheese, cut into cubes
8 prosciutto (thinly sliced, cut in half lengthwise)
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper

Steps:

  • Preheat grill. You will need medium to high heat for grilling. The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature.
  • Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap.
  • Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm.

FRESH-FIG GRILLED CHEESE SANDWICHES



Fresh-Fig Grilled Cheese Sandwiches image

This delicious recipe is courtesy of chef Michelle Bernstein.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 6

1 loaf ciabatta bread, ends trimmed, sliced in half horizontally
1/4 cup store-bought fig jam
3/4 pound fontina cheese, sliced
1/3 pound thinly sliced Black Forest ham
8 to 10 fresh figs, thinly sliced lengthwise
1 tablespoon Rosemary Oil

Steps:

  • Heat a griddle over medium heat.
  • Spread cut sides of bread with fig jam. On the bottom half of the bread, layer 1/2 the cheese, then the ham, the figs, and the remaining cheese. Enclose with the top half of the bread. Brush with rosemary oil. Place on griddle or in a nonstick skillet, and weight top of sandwich with a heavy skillet or a foil-lined brick. Cook until bottom is golden, about 4 minutes. Flip sandwich over, and repeat with opposite side. Cut crosswise into 6 to 8 pieces; serve immediately.

GRILLED FRESH FIGS ON ROSEMARY SKEWERS



Grilled Fresh Figs on Rosemary Skewers image

This recipe was posted in one of our local newspapers and it was so good I just had to share it with ZAAR.

Provided by William Uncle Bill

Categories     Dessert

Time 14m

Yield 4 serving(s)

Number Of Ingredients 5

4 stalks fresh rosemary, about 6 inches long
4 large firm ripe figs, any variety,stems trimmed,halved lengthwise
1/4 cup liquid honey
1 tablespoon lemon juice, freshly squeezed
fresh ground black pepper

Steps:

  • Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
  • Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
  • Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
  • Drain the stems and pat them dry with paper towelling.
  • Skewer 2 fig halves crosswise on each rosemary stem.
  • Arrange the skewers on a plate with the cut sides of the figs facing up.
  • In a small bowl, mix together honey and lemon juice.
  • Brush the honey/lemon mixture over the cut side of the figs.
  • Preheat the broiler or grill to medium-high.
  • Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
  • Sprinkle evenly with the reserved rosemary leaves and some black pepper.
  • Serve on the skewers while still hot.

Nutrition Facts : Calories 112.7, Fat 0.2, Sodium 1.5, Carbohydrate 30.1, Fiber 1.9, Sugar 27.9, Protein 0.6

Tips for Grilling Fresh Figs and Blue Cheese

1. Choose ripe, fresh figs: Look for figs that are plump and have a slight give when pressed. Avoid figs that are too hard or have bruises. 2. Preheat your grill to medium-high heat. If you are using a charcoal grill, let the coals burn until they are white-hot. 3. Brush the figs with olive oil. This will help them to caramelize and prevent them from sticking to the grill. 4. Grill the figs for 2-3 minutes per side, or until they are slightly charred and softened. Be careful not to overcook them, as they will become mushy. 5. Serve the figs immediately with blue cheese, honey, and balsamic vinegar.

Conclusion

Grilling fresh figs is a delicious and easy way to enjoy this summer fruit. The combination of sweet figs, salty blue cheese, and tangy balsamic vinegar is a perfect balance of flavors. These grilled figs are a great appetizer or dessert, and they can also be used in salads or main courses. No matter how you choose to serve them, grilled figs are sure to be a hit!

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