There are abundant figs in my backyard. If I don’t eat it the birds are going to have it. Hmm!!! which cheese should I get? I will only buy cheese when they are on sale. Bought Gorgonzola, blue vein cheese on sale. A friend gave me a small bottle of bourbon whiskey. Going to try it on figs with blue bein cheese.

Google said, the cheese is “identified by a peculiar smell that comes from cultivated bacteria. The flavour of the cheese depends on the type of blue cheese, shape, size, the climate of the curing and the length of ageing. But it generally tends to be sharp and salty. Some of the famous blue cheeses around the world are Roquefort from France, Gorgonzola from Italy and Stilton from England”.

“Blue cheese tastes best when served with crackers, pears, raisins, fruit bread and walnuts. Crumble the cheese and melt it into sour cream, plain yoghurt or mayonnaise as a dressing”. I am taking the challenge of having blue vein cheese with figs, bourbon, honey and cinnamon. Are you in or out? I am glad my combination sure does boost the flavour, as I am not a fan of blue vein cheese. I am pleased it turnout well and yummy. Let’s grill!!!

Ingredients

12 figs, wash and dry
bourbon to dash
honey drizzle
pinch of cinnamon
Gorgonzola, blue vein cheese

Method

Preheat your grill to about 180 degrees C. Cut figs in half lengthwise, dollop a drop of bourbon, drizzle honey, add a pinch of cinnamon.

Set the figs on the grill cut-side up and grill for 2 minutes. Flip them over and cook them for 2-3 minutes more, just until they get a little brown but be careful to remove them before they get too mushy. Plate up onto plate. Then add a small bite size blue vein cheese on top. Serve immediately with dessert wine. Enjoy!!!

https://helenscchin.com/2015/01/11/grilled-figs-with-blue-vein-cheese/

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