Charred Figs | Manchego | Honeyed Walnuts

Have you ever dipped a sharp cheese in honey?  If you haven’t, you need to try it!  The combination is so flavourful and fantastic.  And to make it even better, try adding grilled figs, oozing with their summer juices and sweetness.

I love a snacking board, whether it’s for apps or dessert, and this recipe fits the bill.  Add it to a charcuterie board or serve it as a stand-alone tapas plate.  Make sure you are using super good manchego and beautifully ripe figs.  If you want to embellish this recipe a bit, feel free to add some grilled or raw endive, finished with flaked sea salt.

Serve this as a first course, part of a mezze party or for dessert.

Ingredients

• 9 ripe fresh figs
• 6 tbsp. olive oil, separated
• 2-3 ounces of manchego cheese or pecorino romano
• ¼ cup walnuts, roughly chopped
• 2-3 tbsp. honey, a little more for drizzling on the figs at the end
• Flaked sea salt (Maldon)
• Heaping ¼ tsp. freshly and coarsely ground pepper

Instructions

1. Heat a large fry pan over medium heat, add 2 tbsp. of the oil, add the walnuts, toast for 5-8 minutes, add the honey and pepper.  Toss and cook for another 5 minutes tossing a few times.  Remove from the heat and set aside.
2. Heat a grill to medium (or a cast iron pan with ridges).  Cut the figs in half and toss gently in 2 tbsp. olive oil, grill on the cut side until golden grill marks have appeared.  Remove to a serving plate and arrange decoratively.  
3. Arrange the walnuts around the figs.
4. Break the cheese up into bits that resemble the size of the walnuts and distribute throughout the figs and walnuts.
5. Drizzle with the remaining olive oil, and a little more honey and sprinkle with flaked salt.
6. Serve warm or room temp.

Serves 6

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