Ingredients
- 14 slice parma ham (not sliced ultra-thinly)
- 1 1/2 cup dried mission figs or other dried figs
- 1/2 cup mild soft goat’s cheese
Preparation
Baking Directions:
Cut or tear each slice of Parma ham into two or three strips.
Scissor each fig in half — if you’re not using the little Californian mission figs, which I found in packages at the supermarket, you may need to quarter them —and spread a teaspoon of goat’s cheese onto the cut half of the fig.
Place the piece of fig cheese-side down on to the center of a strip of ham and then make it into a bundle.
Sit each bulging pink parcel so that the darkness of the fig is hidden plate-side down.
Tips:
Make sure the Parma ham, or other prosciutto crudo of your choice is not too fatty nor cut too thin.
Parma ham and is a time-honored combination and the soft sourness of the goat’s cheese perfectly offsets the greater sweetness of the dried figs used here.
I have made this, in late summer, with fresh figs, but actually I prefer it with dried.
I use a French brand of soft goat’s cheese called Chavroux, but any soft goat’s curd cheese or creamy cheese would do.
