Serrano Ham-Wrapped Figs

  • Yield : 6 to 8 servings
  • Cook Time : 20m
  • Ready In : 20m
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  • 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


Step 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.)

Step 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.)

Step 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.

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