Figs Stuffed With Goat Cheese

• 2 ounces, approximately, of soft, fresh goat cheese
• 1 tablespoon good balsamic vinegar
• 12 fresh figs, washed and drained

1. Use your fingers to roll the goat cheese into 24 small balls, each 1/2 inch or less in diameter.
2. Place them on a plate, and drizzle them with vinegar.
3. Shake gently to coat evenly.
4. Cut figs in half.
5. Press a cheese ball into the center of each fig; as they are stuffed, return them, stuffed side up, to the plate where the cheese was coated in vinegar.
6. Serve within an hour.

fresh goat cheese, balsamic vinegar, fresh figs

Taken from cooking.nytimes.com/recipes/347 (may not work)