Grilled figs with ricotta and honey

I have always loved dried fruit.  Fairly recently in life, I discovered I love dried figs.  Trader Joe's carries several varieties, all of which I have tried.  However, it wasn't until this weekend that I tasted the pure deliciousness of fresh figs.  One bonus of having a husband employed by Whole Foods' produce department is knowing what's available and in season.  Fresh figs come in to season in late summer and early fall.  Our local Whole Foods has several varieties right now... I went with the ones on sale: black mission figs.

A few of my favorite cookbooks have fresh fig recipes that call for grilliing.  Some have LOTS of specialty ingredients, but I wanted to keep it simple.  Simplicity is my number one rule for trying a new food.  If you bury the new flavors in lots of other exotic ingredients, how are you ever going to know if you like it?  So, I came up with this recipe on my own after consulting my books.  It is highly recommended, even if you think it sounds weird.

Grilled Figs on Bread with Ricotta and Honey
Yield: 2-4 servings

Ingredients:
8 slices of a french baguette
8 or so small figs or fewer larger figs (this recipe should work for any variety), washed and halved
1/2 cup fresh ricotta
1-2 tbsp honey
Olive oil for drizzling + a dash of vegetable oil to prevent burning
Good balsamic vinegar for drizzling (see note)

Directions:
1. Preheat grill (ours set near 300 degrees worked well).
2. Place figs in a bowl and toss with oil to coat.
3. Place figs, cut side down, onto grill.  Grill for about 4 minutes, until figs are soft but not completely mushy.  Large figs may take longer.  I recommend flipping them at the very end for about a minute to soften the backsides.
4. While figs are on the grill, mix ricotta and honey and then smear it onto the bread pieces.
5. Top with grilled figs and drizzle with a small amount of balsamic vinegar to serve.  Enjoy!

Notes:
- I recommend having two types of balsamic vinegar in your kitchen.  First, keep a cheaper bottle for making reductions and sauces.  Second, keep a bottle of really good balsamic for drizzling on salads and other foods, like the recipe above.  Avoid balsamic vinegar with caramel color, as this is a sign of low quality, cheap vinegar.  Our cheap balsamic vinegar comes from Trader Joe's and is the real thing while carrying a not-so-hefty price tag.  Our good balsamic vinegar comes from a specialty shop (The Oilerie in Fish Creek, Wisconsin) and is a 25 year aged balsamic.  It is a good investment to make because it is amazing and a little goes a very, very long way.  This is especially true if you keep a second, cheaper bottle in your kitchen.  We even put it on ice cream- it is that good!
- Look for figs that are firm to the touch and have a nice teardrop shape.  Avoid figs that smell fermented, are mushy, or have any other signs of rot. 

Honey and Ricotta before mixing

Figs on the grill

Heaven.