1. Preheat oven to 350 degrees.

To make crackers:

1. On greased baking sheet spoon one tablespoon of grated Parmesan on one side of the sheet. Using your fingers, press the cheese into a circle. Continue making 16 cheese circles. Leave enough space between crackers, as the cheese will spread.
2. Bake in oven for 12 minutes or until the edges are browned.
3. Remove baked crackers with spatula and place on cooling rack. Don’t leave on baking sheet because they will stick. (really, really stick!)

Balsamic reduction:

1. Place balsamic in saucepan over medium/low heat and reduce to 1/4 cup about 5 minutes. Cool.

Assembly.

1. Mix lemon zest into the mascarpone.
2. Place crackers on a tray.
3. Spoon one teaspoon of mascarpone on cracker. Depending on size of fig, slice in half or in quarters. Place fig piece on mascarpone. Continue until all crackers are complete.
4. Drizzle reduced balsamic over finished crackers.
5. Crackers can be made up to two days before serving. Place in airtight container.