Mid-to-late summer is the short time of season when Grilled Mission Figs are here. So different, so tasty, they can start or close every meal. But I can’t wait for close.
This approach came from my pal Dave Y. many years ago in Wellfleet. Like a canapé or hors d’oeuvre, its base is some very narrow bread. I choose sourdough and explain “why sourdough” in a new Question post elsewhere on the blog.
Another great choice is goat cheese, an alternative for people with an aversion to dairy products made from cows’ milk. It is reportedly low in calories and cholesterol and high in many vitamins and minerals.
But the figs and their light touch of oil and heat-up on the grill or under the broiler are key. Let them shine.
Grilled Mission Figs
- Sourdough baguette, very thinly sliced
- Mission figs, sliced in half
- A little olive oil
- Goat cheese, your choice
- A slice of basil or mint, your choice
Light the grill. Make sure it is clean by brushing away the remains of old meals. Alternatively, set your oven to broil.
When grill is medium hot, lightly brown one side of the baguette slices. Remove from grill. Do not blacken.
Coat fig halves lightly in olive oil, and wipe the grill with a little oil as well. Place fig halves on grill. Pay attention to each individual as it begins to brown, and remove them quickly.
Assemble: Slice of sourdough, brush of goat cheese, mint or basil leaf, one or two juicy fig halves.
A great start to a summer meal.