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.
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Ricotta Salata–Stuffed Figs with Port Reduction Recipe
I actually like this paragraph format. Maybe it would be better if the ingredients were written in bold, or in an informal list after the main paragraph?