Grilled Figs With Thyme Honey And Gorgonzola Toasts Recipes

GRILLED FRESH FIGS ON ROSEMARY SKEWERS

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.

GRILLED FIGS

Steps:

• Heat a griddle, preferably cast iron, over medium-high heat.
• Cut the figs in half lengthwise and brush the cut sides with olive oil.
• Cook the figs on the griddle, cut side down, until tender and lightly browned, about 3 minutes.
• Divide the figs among dessert plates and sprinkle lightly with fleur de sel. If you want, garnish with some freeze-dried raspberries and cilantro. Serve with a small bowl (or Chinese soupspoon) of granité. If you want a sauce, melt a little of the granité to drizzle onto the plate.