Serrano Ham-Wrapped Figs

"These figs are easy to pick up and eat if you happen to be using your other hand for a glass of sangria!"
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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 1 hr
  • Cook: 20 min
  • Yield: 6 to 8 servings
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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

  1. 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.)
  2. 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.)
  3. 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.