ROUGETTE Grill Meister, Arugula, and Figs, with Balsamic Glaze

IMG_5877Stop! Don’t put that grill away just yet. We’ve got some cheese to grill! And I don’t mean the bread and butter kind. That’s right—the unique ROUGETTE Grill Meister is a grilling cheese that can withstand the heat. The rind keeps its shape, becoming golden and kissed with smokiness and char, while the interior turns soft and tender.

And although this luscious cheese is absolutely, the most perfect substitute for a hamburger, my growing nostalgia for summer compelled me to utilize the late season greens. Regrets? None.

I paired it with snappy stalks of baby arugula, juicy figs, and a drizzle of balsamic glaze. Peppery, sweet, tangy, and warm, this is a simple but decadent dinner-on-the-deck salad.

A little note on the balsamic glaze: I am shamefully notorious for swapping out ingredients in recipes (particularly when the listed ingredients sound like they come from a leather-bound menus), so I’ll look the other way if you use balsamic vinaigrette. But the balsamic glaze is so quick to whip up and so divine in this salad, that really, you should just go ahead and give it a try. Once simmered, the vinegar will become as opaque and as viscous as melted chocolate. Its subdued astringency will brighten rather than sharpen the salad’s lovely flavors, and make you forget that you were ever starting to miss the summer sun.


ROUGETTE Grill Meister, Arugula, and Figs, with Balsamic Glaze

1 ROUGETTE Grill Meister cheese
1 ½ cups of arugula
2–3 fresh mission figs, halved
½ cup of balsamic vinegar

1. Prepare your grill. (A charcoal grill with wood briquettes is best, as it adds smokiness without any scent of gas. Note: If you’ve closed up your grill for the season, no worries. The Grill Meister is also the Pan Meister. See pan-heating instructions below.)

2. Using a fork, puncture the cheese 3 or 4 times. (This will prevent the cheese from bursting as the interior melts).

3. Place the cheese on the hot grill and cook for about 3 minutes, or until golden. (Check it after 2 minutes, as grilling times will vary. I like it a little on the darker golden side as it crisps the rind and adds contrasting texture to the soft paste). Flip and repeat.

4. Place the warmed cheese over a bed of arugula and figs.

5. Heat the balsamic vinegar on medium heat until it has reduced and thickened to the viscosity of syrup (quickly remove from heat once it reaches this point, or it will become too thick and sticky). Drizzle over the salad, and serve immediately.

Grill Meister Pan Method:
Follow Step 2. Heat 1 tablespoon of oil in a skillet over medium heat. Add the Grill Meister. Cook approximately 3 minutes on each side, or until golden. Proceed with Step 4.