Baked Figs with Serrano Ham, Goat’s Cheese and a White Balsamic Glaze

Sweet ripe figs wrapped in Serrano ham, filled with soft French goat’s cheese, sprinkled with fresh picked thyme leaves and a little black pepper, then baked in a deep stoneware dish. The figs are finished with a drizzle of sweet white balsamic glaze and served with a side salad garnish.


Serves 4

Preparation Time

Cook time

1 Star2 Stars3 Stars4 Stars5 Stars
Have you tried this recipe?
Click the stars to rate it.
Cook's NoteSerrano ham is a Spanish dry cured ham from Sierra similar to Italian Parma ham. White balsamic vinegar has a delicate flavour and will make a clear glaze.
Share this recipe
Email this recipe


  • 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.