INGREDIENTS

10 slices bacon

½ cup crumbled Gorgonzola cheese

2 tbsp mascarpone cheese, softened

16-20 dried figs or fresh if available

½ cup Port wine

2 tbsp balsamic vinegar

2 tbsp brown sugar

Toothpicks

INSTRUCTIONS 

Preheat oven to 375°F.

Cut bacon slices in half, and par-bake for 9-10 minutes, remove from the oven, and place on a plate to cool.

Mix Gorgonzola and mascarpone cheeses in a small bowl to combine. Slice figs in half.

Place about 2 tsp cheese in one half of the fig, top with the other half of fig, and press together.

Wrap a half slice of par-baked bacon tightly around each stuffed fig, secure with a toothpick.

Place on a foil-lined sheet pan, bake until bacon is crispy, about 10 minutes. Meanwhile, in a saucepan, bring Port wine, balsamic vinegar and brown sugar to a simmer. Cook on medium heat until a glaze consistency.

Set aside until ready to serve.

Drizzle glaze over baked figs or serve as a dipping sauce.

Serves 4-5.