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

Recipe courtesy of Jose Garces

From: Food Network Magazine

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Total:: 1 hr 20 min
Prep:: 1 hr
Cook:: 20 min

Yield:: 6 to 8 servings

Level:: Easy

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

Directions

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.

Photograph by Ryan Liebe

Courtesy of Food Network Magazine

My Private Notes

Name: Serrano Ham-Wrapped Figs
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 to 8 servings
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