These simple sweet/savory little tarts match with wine, punch or other drinks. If you're going to be entertaining more than 6 to 8 people, we suggest doubling the recipe.

1 package (9 ounces) dried figs, stems removed, coarsely chopped1/3 cup balsamic or red or white wine vinegar1 medium shallot, finely chopped1 tablespoon finely chopped fresh basil or rosemary1/3 cup butter, softened1 package (3 ounces) cream cheese, softened1 cup flour⅓ cup grated Parmesan cheesePreheat oven to 325 degrees.In a small saucepan over medium-high heat, heat figs, vinegar, shallot and basil or rosemary just to boiling. Reduce heat to medium and simmer until vinegar is absorbed, about 10 minutes, stirring occasionally.Meanwhile, in mixing bowl or food processor, beat butter and cream cheese until blended. Add flour and Parmesan and mix well. Divide dough into 24 pieces. Press one piece over bottom and up sides of each non-stick 1¾ inch muffin cup. Spoon a teaspoon of fig mixture into each cup, dividing evenly among cups.Bake until crust is light brown, 30 minutes. Let cool in pans. Run sharp knife around edge to loosen each bite. Serve warm or at room temperature. Garnish with additional sprigs of basil or rosemary, if desired.Note: You can skip chopping the figs and shallot and just process them with the vinegar and herbs in the food processor.Makes 2 dozen.