It’s that time of the year again! The onslaught of ripening figs is happening faster than we can keep up with. Here is a really easy way to enjoy some grilled figs, and gobble them down without making a huge production out of it. Enjoy!
grilled figs in lettuce cups with caramelized onion & chèvre
8 fresh figs 1 tbsp. grass fed or coconut butter 1 Vidalia onion, sliced stir-fry style 2 tbsp. fresh sage, julienned 1 tbsp. Balsamic vinegar 1 lime, divided in half 10 butter lettuce leaves Sea salt and pepper 3 oz. chèvre (goat cheese) 1 tbsp. chopped fresh chives (optional garnish)
Cut the figs in half. Heat a bbq grill, or stovetop grill or griddle. In a medium sauté pan, heat the butter then add the onions and sage. Sauté on low-medium heat until the onions start to become tender and brown slightly. Add the balsamic vinegar and stir into the onions as it evaporates. Lower the heat and let simmer slowly until the onions are very soft and slightly caramelized. Squeeze juice from half the lime into the onions and let stir in. Taste for a bit of salt and pepper. Sear the figs, cut side down first on the grill or griddle, until they are brown and caramelized on their open side. Turn over and continue cooking until they just get soft all the way through, but still hold their firm shape.
Arrange the lettuce leaves on a plate or platter. Divide the onion mixture evenly on each lettuce leaf. Place one or two figs on each lettuce leaf, depending on size and how they fit. Then, sprinkle pieces of goat cheese on each lettuce leaf. Garnish each leaf with a sprinkle of chives. Cut the remaining lime into little wedges, and place alongside your completed lettuce cups. Serve immediately.
Grilled figs in lettuce cups with caramelized onion & chèvre
Ingredients
- 8 fresh figs
- 1 tbsp. grass fed or coconut butter
- 1 large Vidalia onion sliced stir-fry style
- 2 tbsp. fresh sage julienned
- 1 tbsp. balsamic vinegar
- 1 lime divided in half
- 10 butter lettuce leaves
- Sea salt and pepper
- 3 oz chèvre goat cheese
- 1 tbsp. chopped fresh chives optional garnish
Instructions
- Cut the figs in half.
- Heat a bbq grill, or stovetop grill or griddle.
- In a medium sauté pan, heat the butter then add the onions and sage. Sauté on low-medium heat until the onions start to become tender and brown slightly. Add the balsamic vinegar and stir into the onions as it evaporates.
- Lower the heat and let simmer slowly until the onions are very soft and slightly caramelized.
- Squeeze juice from half the lime into the onions and let stir in. Taste for a bit of salt and pepper.
- Sear the figs, cut side down first on the grill or griddle, until they are brown and caramelized on their open side. Turn over and continue cooking until they just get soft all the way through, but still hold their firm shape.
- Arrange the lettuce leaves on a plate or platter. Divide the onion mixture evenly on each lettuce leaf. Place one or two figs on each lettuce leaf, depending on size and how they fit. Then, sprinkle pieces of goat cheese on each lettuce leaf.
- Garnish each leaf with a sprinkle of chives. Cut the remaining lime into little wedges, and place alongside your completed lettuce cups. Serve immediately.