grilled fresh figs

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Tough woody rosemary stems make wonderful and flavorful skewers for the BBQ. The first trick is to take care to get thick woody stems and not fresh soft stems.

See the difference in the photo above? That top rosemary branch is what you’re looking for.

Trick number two is to soak the rosemary stems in water for at least 20 minutes before grilling. This will prevent the stems from burning to a crisp before the food you have skewered on them is cooked.

Finally, trick number three is to put foil down on the grates of the grill, under the rosemary leaves at the top of the skewers to keep them soft, fresh, and char-free.

Grilled Fresh Figs with Blue Cheese and Honey

Woody fresh rosemary stems
Fresh figs
Olive oil
Salt and freshly ground black pepper
Blue cheese, room temperature
Honey

Strip the rosemary leaves from the bottom of the stems. Place in water for 20 to 30 minutes to soak.  Light grill to medium.

Skewer the fresh figs on the rosemary stems. Brush with olive oil and season with salt and pepper.

Place a piece of foil on the grill and lay the skewered figs on the grill, with the leafy tops of the rosemary branches on the foil and the figs directly on the grates, as shown.

Grill for 3 to 4 minutes per side, or until figs are softened and lightly marked by the grill grates.

Remove from grill and carefully cut each fig in half and fill with a small amount of blue cheese and then drizzle with honey.

Serve warm.

Note: You can use fresh rosemary skewers to skewer the other halves of the figs, or cut them up and use in a compote.