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.

• 1/2 cup ruby port
• 2 teaspoons honey
• 20 figs
• 20 slivers of ricotta salata cheese (about 3 ounces)

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.

SOURCE: https://www.chowhound.com/recipes/ricotta-salatastuffed-figs-with-port-reduction-27580