Grilled Figs Topped With Feta Cheese Recipes

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Spread beets onto a sheet of aluminum foil. Drizzle olive oil over beets and season with salt. Fold foil over beets, sealing the edges together to create a packet.
• Cook on the preheated grill, turning once, until beets are tender, about 30 minutes. Carefully open packet and top beets with feta cheese and chives. Close packet again and grill until cheese melts, about 5 minutes.

Steps:

• Brush figs with olive oil and grill them cut-side down over hot coals for about four minutes.
• Lay each fig on a fresh basil serve them topped with feta cheese.

Steps:

• Preheat a grill to medium-high.
• Skewer figs, leaving enough room in between, and brush lightly with canola oil. Place figs, cut side down, on grill and cook until brown, about 2 minutes. Remove from heat and arrange on a serving platter. Drizzle half the figs with the ricotta and molasses and half with the melted chocolate. Garnish with mint.

Steps:

• Preheat the grill to high or the oven to 450˚.
• Rinse the figs and pat dry. With a paring knife cut a small slit in the bottom of each fig. Insert a cube of cheese and with your fingers gently squeeze the opening closed. Wrap one slice of prosciutto around each fig, rolling the fig to blanket it completely. Repeat with the remaining figs and place on the grill. With the lid close, grill until the figs are browned on one side, about 4 minutes. Flip the figs and repeat.
• Alternatively, preheat the broiler to high and place the figs in a roasting pan. Broil until browned, about 2 minutes. Flip the figs and broil another 2 minutes or until golden brown and soft.
• Place the warm figs on a serving platter and drizzle with the oil and vinegar. Sprinkle with the salt to taste. Serve immediately.

Steps:

• Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
• Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
• Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.

Steps:

• Preheat the oven to 400°F.
• Wash the figs and remove the tough stem. Cut them in half and place in a small baking dish.
• Toss the figs with the balsamic vinegar (or orange liqueur), the thyme and the lemon zest. Turn the figs so they are all cut-side-down on the baking dish. They should fit in a single layer.
• Roast the figs for about 20 minutes and remove them from the oven. They should still have some juices at this point. Let them cool.
• While the figs are roasting, prepare the Feta spread: place the Feta, Greek yogurt, vinegar, salt and pepper in a small food processor and process until fairly smooth.
• Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning. Refrigerate or use right away.
• Assemble the toasts by slathering a layer of the Feta spread over the toasted bread, top with two or three fig halves (depending on the size of the toast), drizzle with the pan juices and some extra honey (to taste), and sprinkle with fresh thyme, lemon zest, and some sesame seeds (optional).