What a fantastic combination of flavors in these goat cheese stuffed figs with a 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. Enjoy!
Yields 12 figs