A truly decadent appetizer! When fresh figs are in season nothing beats this recipe as your BBQ show-stopper.

Makes 8 servings

1 regular cedar plank, soaked in water for 1 hour
8 large, ripe black mission figs or other fresh figs
2 Tbsp liquid honey
1⁄2 cup goat cheese
freshly ground black pepper
8 slices prosciutto
Drizzle Chambord liqueur

Preheat the grill to medium heat. Slice the stems from the figs and cut each fig crosswise three-quarters of the way through the centre. Drizzle the inside of each fig with an equal amount (about 3/4 tsp) of honey.

Fill each fig with 1 Tbsp of goat cheese. Season with pepper to taste. Carefully wrap each fig with one slice of prosciutto. Arrange the figs evenly on the drained plank.

Place the plank on the grill and close the lid. Plank bake until the prosciutto is slightly crisp, the cheese is warm, and the figs are tender and hot, about 15 to 20 minutes. Carefully remove the plank from the grill and drizzle each fig with a little Chambord. Serve hot.

Ted Reader’s recipes come from Napoleon’s Everyday Gourmet Plank Grilling (Key Porter Books Limited, Toronto, Ontario, 2009). Reprinted with the permission of the publisher.

© Edible Toronto, Summer 2009
All rights reserved.