Glazed Goat Cheese Figs Wrapped in Jamón Ibérico
Preparation
1. Mix the cheese, salt and honey.
2. Fill into a piping bag with a small tip.
3. Make a small hole in the bottom of each fig. Then use the piping bag to fill each fig with the cheese.
4. Wrap each of the filled figs in a slice of jamon. Keep the jamon in place by putting a toothpick through the fig.
5. Heat some olive oil in a pan and cook the figs until the jamon is crisp and the cheese begins to run.
6. While the figs are cooking, combine vinegar, sugar, and water. Cook over medium heat to reduce.
7. Remove figs from heat and place on a paper towel to remove excess fat.
8. Brush the hot figs with the sherry vinegar glaze.
Preparation: Rebekka Schmitt
RELATED ARTICLES
45 minutes
- 12 figs
- 300 gr Spanish goat cheese
- 15 gr honey
- 2 gr salt
- 12 jamón Ibérico slices
- 12 Toothpicks
- olive oil
- 100 ml Sherry vinegar
- 60 gr brown sugar
- 20 ml water
- 12 figs
- 10.582 oz Spanish goat cheese
- 0.529 oz honey
- 0.071 oz salt
- 12 jamón Ibérico slices
- 12 Toothpicks
- olive oil
- 3.645 fl. oz Sherry vinegar
- 2.116 oz brown sugar
- 0.829 fl. oz water
- 12 figs
- 1.41 cup Spanish goat cheese
- 0.099 cup honey
- 0.039 cup salt
- 12 jamón Ibérico slices
- 12 Toothpicks
- olive oil
- 0.423 cup Sherry vinegar
- 0.306 cup brown sugar
- 0.085 cup water