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.
Eating Well
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