Friday, 11 January 2008

Food From the Vine

Imagine a dish that is sweet, succulent and sour – can be cooked on a BBQ -and is traditionally French! Figs Oozing With Goats Cheese is something different for those winter nights.

Wines which would go well with this are Chateau Haut-Gravier, a Côtes de Bourg - with its black fruits and pepper flavours, Clos Bernasse, a Côtes de Bergerac – which has full bodied aromas of prunes and vanilla Clairet du Chateau de Lisennes – a Bordeaux Rosé with full soft red fruit aromas of strawberries and raspberries and Domaine du Ricaud Bordeaux Clairet – a Rosé with generous red fruits and aromas of red currants and a hint of sweetness.

Figs Oozing with Goat Cheese

8 fresh figs
1/2 cup goat cheese, softened
8 grape leaves, drained and rinsed
1/2 cup honey

Preheat grill for medium heat.

Make a small incision in the bottom of each fig (large enough to hold pastry bag tip). Place goat cheese in pastry bag with plain tip. Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when filled. Wrap each fig with a grape leaf and skewer 2 to 3 figs on each skewer.

Lightly oil the grill grate. Place fig skewers on hot grill. Cook for 2 to 3 minutes, turning once. Drizzle with honey, and serve.

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