Planked Figs with Pancetta and Point Reyes Blue Cheese 
Adapted from 25 Essentials: Techniques for Planking by Karen Adler and Judith Fertig

1/2 cup Port wine

2 or so tablespoons freshly cracked black pepper

8 large, ripe black Mission figs, cut in half lengthwise, stems left intact

8 thin slices pancetta

@ 1 cup crumbled Point Reyes blue cheese

Honey for drizzling

1 or 2 @ 12 inch long cedar plank, sokaed in water for about 1 hour.

1. Pour the Port into a shallow dish. Sprinkle the pepper on a saucer. Dip the cut sides of the figs first into the fruit liqueur, then into the pepper, and place, cut side up, on a baking sheet to marinate for 20 minutes.

2. Cut each slice of pancetta lengthwise into 1/2-inch strips. Loosely wrap each fig half with a strip of pancetta. Cook the rest of the pancetta until crisp and crumbly and set aside.

3. Prepare a hot fire in your grill.

4. Place the plank on the grill grate and close the lid. When the planks start to smoke and pop, after 3 to 5 minutes, open the lid and turn the planks over using grill tongs. Quickly place the fig halves on the planks, cut side up. Cover and plank-roast for 12 to 15 minutes, or until the figs have softened and are scorched around the edges. Remove the figs from the grill, and hold until ready to serve.

5. Just before you’re ready to serve the figs, sprinkle the figs with the remaining pancetta and the blue cheese, drizzle with a bit of honey and place them under a broiler until the cheese is melted. Be sure to watch them closely. Drizzle with a little more honey and serve.

Delish!

Big thanks to the California Fig Board and Creminelli Meats ( for the pancetta)

Ciao Bella- and please visit smallpleasurescateringblog, too