What a fantastic combination of flavors in these goat cheese stuffed figs with cassis glaze! With the layered sweetness from the figs, creamy tang from the goat cheese, and smokiness from the pancetta, this makes a fantastic appetizer.
12 green or black mission figs
6 slices pancetta, thinly sliced and cut in half lengthwise
2 oz fresh goat cheese
2 Tbsp black pepper
salt, as needed
4 oz cassis syrup
4 oz red wine
Combine cassis syrup and red wine in a small pot. Reduce over low heat to approximately 2 Tbsp.
Meanwhile, roll goat cheese into 1/2-inch sized balls. Roll in cracked pepper, then hold in freezer to firm up about 15 minutes.
Split figs from stem end downward 3/4 of the way through in an “X” pattern. Stuff frozen goat cheese balls into the “X” and wrap each with a piece of pancetta to hold shape.
Grill over medium heat until pancetta crisps. Remove to serving plate and drizzle with a small amount of the syrup mixture. Season with salt to taste.
Yields 12 figs