Grilled Figs Topped with Heaven

A splash of cognac on top doesn’t hurt either

We’re not getting free figs like last year, but the ones from the farmers market are worth their weight in gold. (Good thing they don’t charge that though.)

Grilled Figs with Honeyed Ricotta

• 12 figs, washed, stemmed, halved

For Marinade

• 1/4 cup honey
• 1 tsp extra virgin olive oil
• 1 tsp balsamic vinegar
• 1 tsp lemon juice
• 1 tbsp date syrup (optional)
• crack black pepper

For topping

• 8 ounces ricotta cheese
• 1 tbsp Grand Marnier
• 2 ounces goat cheese
• 1 tbsp honey

Whisk the ingredients for the marinade together. If you’re not using date syrup, taste the marinade and adjust honey and/or balsamic to taste. Stir in figs and let sit while you fire up the grill. In the meantime, using an electric mixer beat the topping ingredients until combined, about a minute. Refrigerate until ready to use. Once the grill is hot, thread the figs onto kebab skewers leaving a bit of space between each fig. Grill over heat until tender, flipping occasionally to heat evenly, about 5-7 minutes. Remove from heat and divide among two to four plates, serve with whipped topping.

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