1/4 cups Balsamic Vinegar
6 whole Dried Figs, Halved
8 ounces, weight Neufchatel Cheese, Softened
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. Chunks of dried figs in the mixture are excellent, so do not over-process the mixture. The final mixture will have a delightful light purple hue to it. Now smear on some rustic bread, toast or crackers! Enjoy over and over! Maybe share with friends!