- 1/2 cup chopped stemmed dried black Mission figs
- 1/2 cup ruby port
- 1 sprig thyme, plus leaves for garnish
- 1 box (1.9 oz.) frozen mini phyllo shells, such as Athens
- 2 1/2 ounces Gorgonzola, crumbled
In a small pan, bring the figs, port and thyme sprig to a simmer over medium. Cook, stirring often, until the liquid is absorbed and the figs are glazed, 10 to 12 minutes; discard the thyme sprig. Arrange the shells on a rimmed baking sheet. Divide the cheese among shells; top with the fig mixture. Bake at 350 degrees until heated through, 6 to 8 minutes. Top with the thyme leaves.