Name: Phyllo-Wrapped Figs with Prosciutto and Stilton
Yield: Makes 8 servings
Ingredients: 16 teaspoons Stilton cheese (about 4 ounces); 32 dried black Mission figs; 4 6x4-inch thin prosciutto slices, cut lengthwise in half; 8 sheets fresh phyllo pastry or frozen, thawed; 3/4 cup (1 1/2 sticks) unsalted butter, melted; 2 cups ruby Port; 1/4 cup balsamic vinegar; 2 tablespoons sugar; 1 1/2 cups whipping cream; 4 1/2 tablespoons pine nuts, toasted

Gail W. Dorsey of Lynnfield, Massachusetts, writes: "Fresh figs were featured in an unusual appetizer at The Gatehouse Restaurant in Providence, Rhode Island. The figs were stuffed with cheese, wrapped in phyllo, and served with two sauces. They would make an impressive starter for a dinner party."

This is terrific made with fresh figs when they're in season. But dried ones, which are readily available year-round, work well, too.

Recipe notes

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