Gorgonzola-Stuffed Figs

1 package (8 oz) California dried figs
1 carton (12 oz) soft cream cheese
4 oz Gorgonzola or blue cheese
20 pecan halves

Snip stems from figs. Heat figs to boiling in light syrup (one cup sugar to one pint water) to cover and allow to stand until plumped and cool.

Snip deep crosses into each and spread out until almost flat. Remove seeds, if desired.

Blend cheeses together in blender or food processor. With pastry tube or wet spoon, fill centers of figs with cheese mixture. Stand pecan half on end in center of each. Chill and serve cold.

Makes 20 hors d'oeuvres
Source: California Fig Advisory Board