Roasted figs with Parma ham and goat's cheese
Serves 6 | prep 15 mins | total time 25 mins
- 2 x 100g rolls firm goat’s cheese, such as Capricorn
- 6 fresh figs
- 12 slices Parma ham
- 1 x 60g bag rocket or salad leaves
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
Refrigerate the goat's cheese for an hour before assembling. You can prepare the figs up to the end of step 6 up to 12 hours ahead.
- Pop the goat's cheese in the freezer for about an hour or so until it's firm.
- Preheat the oven to 220 ̊C, 200 ̊C fan, Gas 7. Cut off the pointed stem at the top of each fig, then stand the figs upright on a board. Cut a cross in the top of each one, but don't cut right down to the base.
- Trim the ends off the cheese and discard, then cut each roll into three slices. Cut each slice in half to give semi-circles. Cut half the semi-circles in half again to give quarters.
Tip When figs are not in season, we use skinned, medium-sized, slightly under-ripe tomatoes prepared in the same way. Spoon a teaspoon of pesto over the cheese and tomato before wrapping it in the Parma ham.
- Lie each slice of ham out flat and trim off any excess fat.
- Put a semi-circle of cheese into each fig where you've made the cross. Use the quarters to fit in either side, so the complete cross is filled with goat's cheese.
- Wrap each fig in a piece of ham, then wrap it in another piece, working in the other direction. Squeeze the ham together at the top.
- Roast for 8 minutes or until the cheese has melted and the ham is crisp.
- Arrange the figs on serving plates with some rocket or salad leaves, drizzle with a little balsamic vinegar and olive oil, and serve at once.
Mary was given this recipe by a friend in Portugal who makes full use of the fruits when they're in season. We use vacuum-packed dry-cured ham, as it comes in convenient even-sized slices.