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Ricotta Salata–Stuffed Figs with Port Reduction Recipe

Ricotta Salata–Stuffed Figs with Port Reduction
Difficulty: Easy | Total Time: | Makes: 6 to 10 servings as an hors d'oeuvre

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.

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