Ricotta Salata–Stuffed Figs with Port Reduction
Aida Mollenkamp and Amy Wisniewski
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.
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