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Ingredients

• 16   dried Mission figs, (about 8 ounces)
• 1/2 cup  port
• 1 tablespoon  balsamic vinegar
• 1/4 cup  crumbled Gorgonzola cheese , (2 ounces)
• 1/4 cup  reduced-fat cream cheese, softened (2 ounces)
• 1 teaspoon  chopped fresh rosemary
• 2 ounces  sliced prosciutto, trimmed of fat
•   Coarsely ground pepper, to taste

Description

Gorgonzola Cheese Meets Dried Figs Poached In Port. The Result: A Thoroughly Elegant Holiday Appetizer.

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