Grilled Figs With Pomegranate Molasses

• Produce

  • 1 Mint, fresh leaves

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tbsp Pomegranate molasses

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 thick 12 1/2-inch thick slices Goat cheese from a log

• Other

  • 12 Large or 18 medium-size ripe but firm fresh figs (1 pound

Found on cooking.nytimes.com

Description

Directions

• Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half. In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated. Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side. Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don’t need much). Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.