From Mark Bittman/ The New York Times

2 ounces, approximately, of soft, fresh goat cheese

1 tablespoon good balsamic vinegar

12 fresh figs, washed and drained.

Use your fingers to roll the goat cheese into 24 small balls, each 1/2 inch or less in diameter. Place them on a plate, and drizzle them with vinegar. Shake gently to coat evenly.

Cut figs in half. 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. Serve within an hour.