1. Rinse the figs and gently pat dry. With a paring knife, slice off the
pointed tops from the figs and make a cross-shaped cut about 3/4 inch
deep into each fig. Melt the butter in a saucepan over medium heat and
sauté the figs for 2 to 3 minutes, or until their soft bottoms begin to
spread ever-so slightly.
2. The figs should be heated through, but not strictly cooked. Remove the
figs to a plate; the cuts made in the top will now have spread to
reveal the insides; slip a little of the grated cheese into each.
3. Add the balsamic vinegar to the remaining butter in the saucepan, and
reduce into a thick, viscous syrup. Drizzle the syrup over the figs.
Sprinkle crushed almonds on top. Devour immediately.
