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Ricotta Salata–Stuffed Figs with Port Reduction

Ingredients (4)

  • 1/2 cup ruby port
  • 2 teaspoons honey
  • 20 figs
  • 20 slivers of ricotta salata cheese (about 3 ounces)
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Ricotta Salata–Stuffed Figs with Port Reduction

This easy, elegant appetizer can be made ahead and served at room temperature.

Game plan: The syrup can be made up to 1 week in advance; refrigerate in an airtight container and bring to room temperature before using.

This recipe was featured as part of our Fall Ingredients photo gallery.

Instructions

Combine the port and honey in a small saucepan and bring to a simmer over medium heat. Cook until reduced, thick, and syrupy, about 15 minutes. Slice the figs in half, stuff each with a sliver of the cheese, and skewer. Drizzle with the port reduction and serve.
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