These addictive fig bites from Fat Rice chef Abraham Conlon are very simple, so it’s crucial to use the best ingredients, from true Spanish ham to ripe, juicy figs, crunchy marcona almonds (a fave of mine) and best-quality olive oil.
Unable to source jamón ibérico or serrano, we had to resort to prosciutto. And the original recipe indicated a whole almond should be place on top as a finish. But we decided that was not practical. How would the nut stay adhered to the piece? Instead, we placed the almond on top of the goat cheese, then wrapped each piece in a slice of the prosciutto with a mint leaf as garnish.
Or better yet, crush the almonds and mix them into the goat cheese mixture. Quite a decadent little bite!
Prosciutto Wrapped Figs with Goat Cheese and Honey
- 8 fresh figs, stemmed and halved lengthwise
- 1/4 cup ruby port
- Black pepper
- 4 ounces fresh goat cheese, at room temperature
- 2 tablespoons honey
- 1 scallion, thinly sliced
- Flaky sea salt, such as Maldon
- 4 ounces thinly sliced dry-cured ham, such as jamón ibérico, serrano or prosciutto torn into 16 long strips
- Extra-virgin olive oil, for drizzling
- 16 Marcona almonds, lightly crushed
- Small mint leaves, for garnish
- Arrange the figs cut side up on a plate. Drizzle with the port and season with black pepper. Let stand at room temperature for 10 minutes.
- Meanwhile, in a small bowl, using a fork, blend the goat cheese with the honey, scallion, crushed almonds and a pinch of flaky sea salt.
- Dollop small spoonfuls of the goat cheese on the fig halves. Wrap each cheese-topped fig half in a strip of ham and transfer to a platter. Drizzle the figs with olive oil, top with the mint and sea salt and serve.
Adapted from a recipe by Abraham Conlon for Food and Wine