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Grilled Figs Stuffed with Blue Cheese

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When I see fresh figs I like to buy them and this recipe for Grilled Figs Stuffed with Blue Cheese is one of the ways I like to prepare them.

Figs are picked ripe so are fragile and don’t really appear in abundance. Despite what I read about the availability of fresh figs they seem to appear and disappear with no real pattern. If I see them I decide right then, if I’m getting them or not. They will surely be gone if I wait another day to decide. But for me their scarcity makes them seem like a treat.

The entire fig is edible and their smooth, sweet taste pairs well with cheese, cured meats, nuts, vinegars, honey, cinnamon and cardamom, as well as herbs like rosemary and thyme. My two favourite ways to serve fresh figs are stuffed with cheese or sliced on top of a pizza with caramelized onions, roasted garlic, spinach and pine nuts.

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Buying Fresh For Grilled Figs

Depending where you are in the world there are several varieties of figs. In the produce sections I frequent I see two varieties; black Mission figs and the green Kadota variety. For my everyday cooking style I buy what’s available, as long as they look fresh, and I’m happy to make this recipe with whatever I find.

Is Blue Cheese Safe For A Gluten Free Diet

Blue cheese is now known to be safe for a gluten free diet. The Canadian Celiac Association has a short paragraph on page 10 of this newsletter and The Spruce Eats has this extensive article titled Blue Cheese Is Gluten-Free: A Research Update.

Prosciutto, Pancetta or Bacon For Grilled Figs

Prosciutto, pancetta and bacon are all similar pork products that cooks often substitute for one another. But there is a difference and sometimes it is worth buying the right one for the recipe.

Bacon and pancetta are both cured but are still considered raw so they should be cooked before eating. Bacon is smoked after being cured which gives it a completely different taste. Prosciutto comes from the hind leg of the pig, the ham. It is air-dried and salt cured slowly over months or even years.

For this recipe and my everyday palate, I use prosciutto or pancetta. They do taste different but I enjoy them both. Bacon is not the taste I want in this dish.

Let me know in the comments below if you tried these Grilled Figs and what you thought. And in case you don’t see any figs here are a few ‘not-so-everyday’ dishes I like to cook on the grill each summer.

More Recipes – Not Your Everyday Grilling

Grilled Shrimp Martini

Grilled Shrimp Martinis served on a dock.

Deconstructed Grilled Caesar Salad

Deconstructed Grilled Caesar Salad with gluten free croutons and Parmesan cheese wafers

Grilled Sausage and Vegetable Pizza

Gluten free Grilled Sausage and Vegetable Pizza

Southwestern Grilled Vegetable Pasta

A bowl of Southwestern Grilled Vegetable Pasta

Grilled Fruit Skewers with Honey Cinnamon Glaze

Grilled Fruit Skewers with Honey Cinnamon Glaze

Grilled Peaches

Grilled Peaches with raspberries


12 fresh figs
6-12 thin slices of prosciutto or pancetta, halved lengthwise if long
3 oz blue cheese, crumbled or chopped
¼ cup walnuts, toasted and chopped
1 Tbsp cognac or brandy
COOKING – vegetable or olive oil
FINISHING – balsamic vinegar or balsamic glaze


Cut a slit in each fig starting at the stem and going about ¾ of the way down.
FILLING – In a small bowl mash cheese, nuts and cognac together.
Gently press some filling in the middle of each fig being careful not to break it.
Wrap each fig with prosciutto or pancetta and secure with a toothpick. Can be made in advance and refrigerated for several hours.
GRILLING – Preheat barbecue.
When hot lightly brush figs with oil and place on grill.
Cook 1-2 minutes, turn once and cook another 1-2 minutes. They are ready when prosciutto has grill marks and cheese is starting to ooze out.
SERVING – Sprinkle with balsamic vinegar or drizzle with balsamic glaze.


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