Ingredients Jump to Instructions ↓

  1. 1 (8-ounce) package California dried figs

  2. 1 (12-ounce) container soft cream cheese

  3. 4 ounces Gorgonzola or blue cheese

  4. 20 pecan halves

Instructions Jump to Ingredients ↑

  1. Snip stems from figs. Heat figs to boiling in light syrup (1 cup granulated sugar to 1 pint water) to cover and allow to stand until plumped and cool. Snip deep crosses into each and spread out until almost flat. Remove seeds, if desired. Blend cheeses together in blender or food processor. With pastry tube or wet spoon, fill centers of figs with cheese mixture. Stand pecan half on end in center of each. Chill and serve cold.


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