Pecorino Toscano Stagionato with Fig Paste

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   1.

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   Preheat the oven to 250F.

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   Put a rack in a shallow baking pan.

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   2.

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   Slice the stems from the figs and cut the figs in half, from stem to tip.

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   Arrange the figs, cut sides up, on the rack and bake, turning every 10 to 15 minutes, for 40 to 50 minutes, or until dried and shrunk by about a quarter.

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   Remove and set aside.

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   3.

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   In a saucepan, heat the port and rosemary over high heat until boiling.

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    Let the port boil for about 1 minute to remove most of the alcohol.

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    Remove the pan from the heat.

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    4.

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    Put 1 cup of the figs into the port, reserving the rest of the figs, and set aside for about 20 minutes, during which time the figs will absorb about a quarter of the port.

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    5.

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    In the bowl of a food processor fitted with the metal blade, pulse the reserved figs 5 or 6 times or until the figs form a paste.

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    Drop the port-steeped figs, one at a time, through the feed tube of the food processor and pulse after each addition.

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    Scrape the sides of the bowl often to incorporate the figs.

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    6.

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    When all the figs are mixed into the paste, add the olive oil and orange zest and season to taste with salt and pepper.

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    Pulse to combine.

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    If any port is left in the pan, stir it into the paste.

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    7.

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    Lay a piece of parchment paper on the countertop and spread the paste across the bottom of the paper.

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    Roll the parchment over the fig paste to form a cylinder about 1 inch in diameter.

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    Once it is rolled, wrap the parchment cylinder in plastic wrap and refrigerate.

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    Unwrap and slice off pieces of fig paste as needed.

* Per serving · 4 servings · Values may vary.