- 1/2 cup ruby port
- 2 teaspoons honey
- 20 slivers of Ricotta Salata cheese (about 3 ounces)
- Combine the port and honey in a small saucepan and bring to a simmer over medium heat.
- 2. Cook until reduced, thick, and in syrup like consistency, about 15 minutes. Halve the figs, stuff each with a sliver of the cheese, and skewer.
- Drizzle with the port reduction and serve.