Baked Figs with Serrano Ham, Goat’s Cheese and a White Balsamic Glaze
- 8 small or 4 large ripe figs
- 4 thin slices of Serrano ham – 55g
- 55g soft French goat’s cheese
- Pinch black pepper
- 2 sprigs fresh thyme
- 8 tablespoons white balsamic vinegar
- Baby salad leaves for serving
Oven: 200 °C/400°F/Gas Mark 6, pre-heated Fan oven: 180 °C
Wash and dry the figs.
Remove the stalks and make two cross cuts in the top of each fig to 2/3 of the way down. With your thumbs and forefingers pinch the base of the figs so they open.
Take a slice of the Serrano ham, cut it in two lengthways and wrap one piece around the base of each fig. If using large figs use 2 strips of ham per fig.
Place the wrapped figs upright in the stoneware dish and spoon the goat’s cheese into the open tops of the figs.
Sprinkle over the pepper and thyme leaves, bake for 15-17 minutes. To make the glaze Place the balsamic vinegar into a small pan and heat until reduced by about a half.
To serve: drizzle over the balsamic glaze and serve 1 or 2 figs per person with a side salad garnish of baby salad leaves.