Ricotta Salata–Stuffed Figs with Port Reduction Recipe
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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 1/2 cup ruby port and 2 teaspoons honey in a small saucepan and bring to a simmer over medium heat. Cook until reduced, thick, and syrupy, about 15 minutes. Slice 20 figs in half, stuff each with a sliver of ricotta salata cheese (about 3 ounces total), and skewer. Drizzle with port reduction and serve.
Ditto to what Sean and Max say. Bring back a proper ingredient list for the recipes. The way its written now is much like jotting down the ingredients of a recipe you find in a mag at the Docs office. You have to jot it down fast in case you get called in right away. You take the recipe home later to try out and hope to goodness you didn't miss an ingredient in your haste.
I'm from the old school. I like to see a list of ingredients as that tells me right off the bat if I'm going to like a recipe. Trying to read a jumbled mess of words does not work the same..
I agree with Sean's point. Most of the time I'm on a time "budget" and it makes it much easier to see if I've got what I need if I can see a list of the needed ingredients.
I know this recipe is very simple, but is it the new standard format to no longer list each ingredient along with the quantity needed at the start? If it is, I'd like to vote for a return to the old method. Made it much easier to make sure I had everything required.