As far as we’re concerned, there’s no better fig than a grilled one. For this recipe, we’ve coated figs in balsamic vinegar and olive oil so that the heat chars and caramelizes them, and then brushed them with a tart pomegranate molasses. The trick is to eat them while they’re still warm, and the slabs of tangy chèvre fairly melt into them. The figs are unbelievably soft and jammy, and they have a rich, bright sweetness and a hint of smoke. The creamy goat cheese brings them right back down to earth.

It’s a beautiful dish, worthy of a still life — or at least a moment on Instagram — and once the grill is hot, it comes together in 15 minutes. If you’re planning a more formal dinner, the figs will make a lovely first course or appetizer. We also like them perched on a dessert cheese plate with aged gouda, mascarpone, and creamy Stilton. In that case, think about a bit of honeycomb, Marcona almonds, and a heavier sweet cracker, like Stowe’s Raincoast Crisps or Carr’s Whole Wheat Crackers.

Servings: 6

Ingredients

12 large figs, halved

1 Tbsp balsamic vinegar

2 Tbsp extra-virgin olive oil

1 Tbsp pomegranate molasses

6 oz chèvre, cut into ½-inch thick slices

Fresh mint leaves for garnish

Directions

1. Prepare a grill or grill pan to medium-hot.

2. In a large bowl, whisk together balsamic vinegar and olive oil. Add the figs to the bowl and gently toss until they are thoroughly coated.

3. Place the figs on the grill rack, flat side down. Grill for 2 to 3 minutes, until grill marks appear. Flip and grill for another 2 to 3 minutes.

4. Transfer the figs to a platter or sheet pan and brush each fig on the cut side with a small amount of pomegranate molasses.

5. Arrange chèvre, mint, and figs on the platter and serve.

Recipe source: New York Times Cooking

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