Fresh ripe figs are stuffed with goat cheese, wrapped in vine leaves, barbecued and drizzled with honey. For extra flavour, skewer the figs on rosemary sprigs. Most supermarkets sell vine leaves in brine; if you can't find them, you could wrap the figs with prosciutto instead.
well, I didn't have grape leaves, so I substituted Prosciutto as the wrap. It was FABULOUS. - 21 Aug 2000 (Review from Allrecipes US | Canada)
This is a very elegant and delicious dish. I served it to friends as an appetizer at a barbeque and they loved it. Some prep tips: Let the goat cheese come to room temperature before trying to pipe it into the figs. It will make your life much easier! Fill the figs as full as you can. It's hard to tell how much cheese you've put in and I wish I had put more. If you insert the tip of the pastry bags deep into the fig then squeeze as you slowly pull it out, you will have a nice even amount of cheese all through the fig. I also wrapped mine in proscuitto which was fabulous! I forgot to drizzle the honey and it was still wonderful and since it wasn't sticky, they could be eaten as finger food. I sliced each fig in half and arranged them on a platter. I also cut off the hard stems so my guests wouldn't have to. Try this, it's a winner! - 07 Jul 2003 (Review from Allrecipes US | Canada)
Excelent.We tried it as written, and with a couple of variation: 1.Use half goat cheese and half ricotta with a generous sprinkle of Pecorino Romano. 2.Use Parmesan and Ricotta with a for the filling. - 07 Jul 2000 (Review from Allrecipes US | Canada)