Accounting for Taste

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

Servings: 16 pieces
Time: 25 min
Difficulty: easy
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Ingredients

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

Directions

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.

http://www.lynnandruss.com

Adapted from a recipe by Abraham Conlon for Food and Wine

These addictive fig bites are very simple, but it’s crucial to use the best ingredients, from true Spanish ham to ripe, juicy figs, crunchy marcona almonds and best-quality olive oil. That being said, we couldn’t parse any Spanish dry-cured ham, such as jamon iberico or serrano and therefore opted for prosciutto. If you can locate the Spanish types, by all means use that.

The original recipe directs you to place the almonds on top of the ham-wrapped figs and goat cheese mixture. However, we didn’t think they’d stay atop the figs once encased, so we put the almond on top of the goat cheese and then wrapped it all in the thin slices of ham.

Just a word to the wise, let your guests know that there is a nut inside, so they aren’t surprised and think it’s a pit (as one of our guests thought)!

Prosciutto-Wrapped Figs with Goat Cheese and Honey

Servings: Yields 16 pieces
Time: 25 min
Difficulty: easy
Print

Ingredients

8 fresh figs, stemmed and halved lengthwise
1/4 cup ruby port
Black pepper
4 oz. fresh goat cheese, at room temperature
2 Tbsp. honey
1 scallion, thinly sliced
Flaky sea salt, such as Maldon
4 oz. very thinly sliced prosciutto, torn into 16 long strips
Extra-virgin olive oil, for drizzling
16 marcona or roasted almonds
Small mint leaves, for garnish

Directions

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 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 almonds, mint and sea salt and serve.

http://www.lynnandruss.com

Adapted from a recipe by Abraham Conlon for Food & Wine