Keith’s Baked Figs


No other fruit sums up the beauty of summertime more than the fig, with its short season at the start of summer and its main season late summer to early autumn. Their delicate sweetness and juiciness demand prompt enjoyment due to a short shelf life.

This combination of ingredients may sound strange but they really complement each other perfectly, but please make sure you select good firm figs. It’s ideal on a warm summer’s day served as an aperitif with a glass of chilled prosecco.

Figs, washed under cool running water
Serrano ham, one slice per fig
Manchego cheese cut into very small cubes
Extra virgin olive oil, to finish (optional)

Preheat the oven to 200C, line a suitably-sized baking tray with baking paper.

1. Using a small sharp knife cut the woody stems from the figs, then cut an X shape onto the top of each one going about ¾ down the height of the figs. One at a time pick each fig up and gently squeeze the bulbous part to make the top open up like a flower. Place onto the prepared baking tray.

2. Tear each slice of ham lengthways, stopping before you reach the bottom and wrap each one around a fig. Gently push the cubed cheese into the crevices until no more will fit and top with a pinch of oregano.

3. Place baking tray into the centre of the preheated oven and bake for 20 minutes or until the cheese just starts to bubble. Serve as soon as possible and enjoy!!

Instead of Manchego you could use a mild cheddar or comte cheese
Instead Serrano you could use Bayonne or Parma ham

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