Blue Cheese Stuffed Figs With Balsamic Reduction

Blue Cheese Stuffed Figs 

With Balsamic Reduction
Big Sur Bakery

Ingredients:

12 ripe black Mission Figs

4 oz. Spanish Blue cheese

   such as Valdeon or Cabrales

4 bamboo or metal skewers

1/4 cup rice bran or canola oil

Kosher salt

Freshly ground black pepper

1/2 cup balsamic vinegar

1 handful baby arugula

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Directions:

Adjust the oven rack to the top position and preheat the oven to 450^F.

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Trim the stem off the figs and cut an X three-quarters of the way into the top of each fig.  Stuff each fig with 1 to 2 teaspoons of the blue cheese, and then press the fruit back into place to close.  Place 3 stuffed figs on each skewer.  Brush the figs with the oil, season with salt and pepper, and arrange the skewers on a cookie sheet lined with aluminum foil.  Roast until the figs are soft and warmed through (they should be oozing juices and slightly caramelized),  about 10 minutes.  Remove the figs from the skewers.

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While the figs are roasting, put the balsamic vinegar in a small saucepan and simmer over medium heat until it is reduced to the thickness of honey.  You'll know it's done when large bubbles start to form.  Keep it warm until ready to use.

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Arrange the arugula on a serving platter, place the warm figs on top, and drizzle with the warm balsamic syrup.  Serve immediately.  Serves 4