Serves 8
This appetizer not only presents very well, but it also has a sophisticated blend of flavors. You can use either your broiler or an outdoor grill to cook the figs.
1 cup balsamic vinegar
16 ripe figs
4 ounces goat cheese, at room temperature
ΒΌ cup shelled pistachios or chopped walnuts
Heat the balsamic vinegar in a small saucepan over medium heat until it simmers. Reduce the heat to low and let the vinegar simmer until it starts to thicken, 10 to 15 minutes. Turn off the heat and transfer the vinegar to a small bowl to cool.
Prepare each fig by cutting off the stem and then making two slits from the top of the fig to three-quarters of the way down in the shape of an X. This creates a pocket in the middle of the fig. Stuff each fig with about a teaspoon of goat cheese.
If broiling: Preheat the broiler. Place the figs on a rimmed baking sheet and broil until the cheese starts to bubble and brown, about 5 minutes.
If grilling: Preheat the grill over medium heat. Lightly brush the stuffed figs with olive oil and place them on the grill. Cover and grill until the figs soften and brown slightly and the cheese bubbles.
Transfer the figs to a serving tray. Sprinkle the nuts on top and drizzle with the balsamic glaze.