16 Dried Figs
4 ounces Gorgonzola Dolce
1/2 cup Cooked Balsamic Vinegar syrup of Reggio Emilia Saba Grape Condiment
Cut a hole on the top of the figs and stuff each with about 1/4 oz of Gorgonzola Dolce.
Arrange the figs on a platter and drizzle with the Cooked Balsamic Vinegar.
Recipe adapted from and photo courtesy of www.bigoven.com