- 20 ripe figs
- 4 oz soft goat cheese
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon roughly chopped fresh rosemary
Cut off the stem of each fig, then cut two slits from the top of the fig to 3/4-way down in an X-pattern, creating a pocket in the middle of the fig. Stuff each fig with about 1 teaspoon of goat cheese.
Light one chimney 3/4 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Lightly brush figs with olive oil and place on grill. Cover and cook over medium heat until figs are softened and brown slightly, about 5 to 8 minutes.
Remove figs to serving tray; drizzle with balsamic vinegar and sprinkle with rosemary. Serve immediately.