Ingredients
-
4
-
4
-
1/4
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Strip the Leaves from the Bottom of the Rosemary Stems, Leaving About 1 1/2 Inches of Leaves at the Tip. |
|
2
Done
|
Finely Chop 2 Tablespoons of the Stripped Rosemary Leaves and Set Them Aside. |
|
3
Done
|
Place the Stems in a Bowl and Add Cold Water to Cover; Soak For at Least 30 Minutes. |
|
4
Done
|
Drain the Stems and Pat Them Dry With Paper Towelling. |
|
5
Done
|
Skewer 2 Fig Halves Crosswise on Each Rosemary Stem. |
|
6
Done
|
Arrange the Skewers on a Plate With the Cut Sides of the Figs Facing Up. |
|
7
Done
|
in a Small Bowl, Mix Together Honey and Lemon Juice. |
|
8
Done
|
Brush the Honey/Lemon Mixture Over the Cut Side of the Figs. |
|
9
Done
|
Preheat the Broiler or Grill to Medium-High. |
|
10
Done
|
Grill or Broil the Figs Until They Are Lightly Browned and Softened, About 1 to 2 Minutes Per Side. |
|
11
Done
|
Sprinkle Evenly With the Reserved Rosemary Leaves and Some Black Pepper. |
|
12
Done
|
Serve on the Skewers While Still Hot. |
