Grilled Figs, Two Ways

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Holy cow, these were phenomenal and really easy. You could use hummus or cashew cheese for a vegan style.

2 pints fresh figs, purple or green
1/3 lb cooked sausage (see our recipe for the Das Bigfoot sausage above)
4 oz soft cheese
2 tbsp Olive oil
Fruity vinegar for the drizzle
Smoke Licker

Start the grill. Cut all the figs almost in half, leaving the nub at the bottom still holding it together. If it comes apart, it's OK. Stuff half of the figs with the cheese, about a sugar-cubed sized plug. Cold cheese is easier to handle. Close the figs. You can put a toothpick through them if they get too floppy. Stuff the other half of the figs with sausage and close 'em up. If you have sausage and cheese left over, you know what to do: make a hybrid cheese-meat beast stuffed fig that you will hide amongst the others as they grill, then you will devour it, all at once. Spray or brush with olive oil. Grill on both sides for about 2-3 minutes, till everything gets melty. Plate and drizzle with fruity vinegar (Allspice's Blackberry Ginger) and dust with Smoke Licker.