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

 

Snip the stem off each fig and make a crisscross cut two-thirds of the way down to partially open the fig. Trim the base of each fig so it will sit upright when finished. Place the figs, port and vinegar in a small saucepan; cook, uncovered, over low heat, shaking the pan occasionally, until the figs are plumped and softened and most of the liquid is reduced, 10 to 15 minutes. Set aside until cool enough to handle. Meanwhile, combine Gorgonzola, cream cheese and rosemary in a small bowl; blend with a fork. Cover and refrigerate until the figs are cooled. Cut prosciutto into 1/4-inch-wide ribbons. Using a teaspoon, melon baller or small spoon, place a dollop of cheese mixture in the opening of each fig. Garnish each appetizer with a ribbon of prosciutto. Dust with a grinding of pepper.