Figs Wrapped In Smoked Cured Ham Recipes

FRESH FIGS WITH SMOKED CURED HAM

Fresh Figs with Smoked Cured Ham image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 4

Ingredients

5 ripe figs
1/2 pound thinly sliced prosciutto
4 teaspoons olive oil
1/2 teaspoon freshly ground black pepper

Steps:

Wash the figs well, then divide into eighths, cutting from the stem to within about 3/8-inch of the bottom, so that you can spread the wedges out like petals. On each of 4 salad plates, arrange 5 to 6 slices of prosciutto spoke-fashion to resemble flower petals. Drizzle lightly with olive oil and sprinkle with pepper. Place a fig in the center of each; then spread the wedges out like opening flowers. Let stand at room temperature 1 to 2 hours; then serve at the start of an elegant meal.

SERRANO HAM-WRAPPED FIGS

Serrano Ham-Wrapped Figs image

"These figs are easy to pick up and eat if you happen to be using your other hand for a glass of sangria!"

Provided by Jose Garces

Categories appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 cup dry red wine
1/4 teaspoon whole cloves
1/2 teaspoon allspice berries
1/2 teaspoon black peppercorns
16 dried Mission figs
2 ounces Serrano ham or prosciutto, sliced paper-thin
1 tablespoon sherry vinegar
For the crema:
1/2 cup crumbled blue cheese (preferably La Peral; about 2 ounces)
4 ounces cream cheese
1/4 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon roasted garlic
Kosher salt and freshly ground pepper

Steps:

Prepare the figs: Combine the wine, 1 cup water, the cloves, allspice and peppercorns in a medium saucepan and bring to a boil. Pour over the figs in a large bowl and let soak at room temperature, 1 hour. (The figs can be prepared up to 1 week ahead; refrigerate in an airtight container.)
Meanwhile, make the crema: Combine the blue cheese, cream cheese, mayonnaise, buttermilk and roasted garlic in a blender; puree until smooth. Season with salt and pepper. (The crema can be made up to 1 day ahead; refrigerate in an airtight container.)
Drain the figs and remove the stems. Carefully wrap each fig with a piece of ham, trimming as necessary. Place small dollops of the crema on a serving platter. Arrange the wrapped figs on the crema and drizzle with the vinegar.

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