Grilled Figs With Pomegranate Molasses

• 12 large or 18 medium-size ripe but firm fresh figs (1 pound)
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon pomegranate molasses (available at Middle Eastern markets)
• 12 1/2-inch thick slices goat cheese from a log, about 6 ounces (see variations that follow)
• Fresh mint leaves for garnish

1. Prepare a hot or medium-hot grill or heat a grill pan to medium-hot.
2. Cut figs in half.
3. In a large bowl, whisk together balsamic vinegar and olive oil.
4. Add figs to the bowl and gently toss until they are thoroughly coated.
5. Place on grill or grill pan flat side down.
6. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear.
7. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
8. Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you dont need much).
9. Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.

fresh figs, balsamic vinegar, extravirgin olive oil, pomegranate molasses, goat cheese, mint

Taken from cooking.nytimes.com/recipes/1016645 (may not work)