Grilled Figs With Thyme Honey And Gorgonzola Toasts Recipes

Steps:

• Combine goat cheese, rosemary, and a pinch of salt and pepper in a small mixing bowl, and stir.
• Make a small slit in bottom or side of each fig. Fill a pastry bag fitted with a small plain tip with cheese mixture. Pipe cheese into each fig through slit. Fill figs with just enough cheese so they expand slightly.
• Tear or cut the prosciutto slices into long strips. Wrap a strip of prosciutto around each fig, and skewer 4 figs on each rosemary sprig. Brush figs with olive oil, and season with salt and pepper.
• Place figs on a moderately hot grill, rotating skewers until figs are very hot and cheese starts to ooze, about 6 minutes. Remove from grill; serve immediately with a drizzle of olive oil and good bread.

Steps:

• Warm pie crust to room temperature according to package directions. Meanwhile, in a small saucepan, combine figs and bourbon; add enough water to cover by 1 in. Cook, covered, over low heat until figs are plump, 15-20 minutes. Remove from heat; drain. Cool 15 minutes and pat dry. Cut each fig into quarters. Set aside., In same saucepan over medium-low heat, combine walnuts with 1/4 cup maple syrup, cinnamon and nutmeg. Cook, stirring constantly, until liquid is almost evaporated, 5-7 minutes. Spread nuts on a baking sheet lined with parchment; freeze until set, about 10 minutes., Unroll pie crusts. Using a 4-in. round cutter, cut 12 circles, rolling and cutting scraps as necessary. Stir vanilla and remaining 1 Tbsp. maple syrup into mascarpone cheese. Spread scant 1 tablespoon mascarpone mixture over half of each circle to within 1/4 in. of edge; layer with 2 teaspoons maple walnuts and 4 fig pieces. Make an egg wash by whisking egg and water; use to moisten edge of crust. Fold crust over filling; press edges with a fork to seal. Repeat with remaining crust and filling. Brush egg wash over pies. Freeze pies on a parchment-lined baking sheet 10 minutes., Remove from baking sheet. Grill pies, covered, on a well-greased grill rack over medium direct heat until golden brown, 5-7 minutes per side.

Steps:

• Mash the ripest fig on a plate with the honey, using a fork; set aside.
• Trim stems from remaining figs with a sharp knife, then cut a deep "X" in the top of each, making sure not to cut all the way through to the bottom. Gently spread each fig apart with your fingertips to make "petals."
• Combine ricotta cheese and almonds in a small bowl. Press mashed fig mixture through a sieve into a cup with the back of a spoon.
• To serve, spoon ricotta mixture into figs. Arrange on a platter and drizzle with fig honey.