|Mission figs||6 , rinsed (Fresh / Dried)|
|Honey||1/2 Cup (8 tbs)|
|Rosemary sprig/1 teaspoon dried rosemary||4 Inch|
|Balsamic vinegar||3 Tablespoon|
|Cabrales||1/4 Pound (Spanish Blue Cheese / Other Blue Cheese, At Room Temperature)|
|Cabrales cheese||1/4 Pound (Spanish Blue Cheese / Other Blue Cheese, At Room Temperature)|
|Cream cheese||1/4 Cup (4 tbs) (At Room Temperature)|
|Walnut bread slice||12 , toasted (2 By 3 Inches, 1/2 Inch Thick)|
|Thinly sliced serrano ham/Prosciutto||2 Ounce (Each About 2 By 3 Inches.; 12 Slices)|
1. Cut off and discard fig stems. Slice figs in half lengthwise and place in a small bowl.
2. In a 1- to 1 1/2-quart pan, combine honey and 1/3 cup water. Bring to a boil over high heat. Add rosemary, reduce heat to medium-high, and boil until reduced to 1/2 cup, 6 to 12 minutes. Discard rosemary. Add vinegar and stir until boiling. Pour over figs. Let stand at least 2 hours, or cover and chill up to 1 day; stir occasionally.
3. In a bowl with a mixer, beat blue cheese and cream cheese until smoothly blended.
4. Spread cheese mixture thickly on toast. Lay 1 slice of ham on each toast.