Grilled Figs with Ricotta and Molasses or Melted Chocolate
- 10 Mission figs, stemmed and cut in 1/2
- Canola oil
- 1/4 cup fresh ricotta cheese
- 1 to 2 tablespoons molasses
- 1/4 cup melted chocolate
- Chopped mint leaves, for garnish
Preheat a grill to medium-high.
Skewer figs, leaving enough room in between, and brush lightly with canola oil. Place figs, cut side down, on grill and cook until brown, about 2 minutes. Remove from heat and arrange on a serving platter. Drizzle half the figs with the ricotta and molasses and half with the melted chocolate. Garnish with mint.
Recipe courtesy Bobby Flay
Recipe courtesy of Danny Boome