Ingredients Jump to Instructions ↓

  1. 20 dried calimyrna figs --about 10 ounces 1 cup port or other sweet red wine

  2. 3 ounces thinly sliced prosciutto

  3. 3 ounces fat-free cream cheese -- softened --about 1/3 cup 1/2 cup crumbled blue cheese

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Combine figs and wine in a medium saucepan; cook over medium heat 15 minutes, stirring occasionally. Remove from heat, and let cool.

  2. Drain figs; discard wine. Place figs on several layers of heavy-duty paper towels; let stand 10 minutes. Cut each fig into 4 wedges, cutting to, but not through, base of fig. Spread wedges slightly apart; stuff prosciutto evenly into figs. Set aside.

  3. Combine cheeses in a bowl; beat at medium speed of a mixer until smooth. Pipe or spoon mixture evenly into figs.


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