aforaubergine

Balsamic Fig Cheese Spread

- 6 dried figs, halved
- 1/4 cup balsamic vinegar
- 8 oz Neufchatel cheese, at room temperature

Add the balsamic vinegar and dried figs in a small to medium

saucepan over medium heat. When the balsamic begins to bubble,
lower the heat to a simmer. The balsamic vinegar will reduce to a thick
syrup and the figs will become a bit plump because theyre
rehydrating.

Remove the rehydrated figs and any leftover balsamic syrup from
saucepan, and allow to cool to room temperature.

When the rehydrated figs are at room temperature, place in a food

processor and add the Neufchatel cheese. Process until well combined.
Chucks of dried figs in the mixture is excellent, so do not over-process
the mixture. The final mixture will have a delightful light purple hue to
it.