This would be good with any fresh fig. These figs are so large, I halved them, and also shaved a bit off the bottom of each half so that they would not roll around the plate.
I had an abundance of figs, some ricotta salata in the fridge (and no eggplant to put it on!), so I turned to the internet to see what was out there. This was the first recipe, and lo and behold, I also had this port wine from a local vineyard that I purchased last fall, and still haven’t tried it in any recipes. It was a great match. The recipe came from http://www.chow.com, and the recipe is from Aida Mollenkamp and Amy Wisniewski.