Goats cheese stuffed figs wrapped in parma ham

Now Summer has arrived and the island is getting busier, Tom and I have been doing more hosting and having friends and family stay with us. I’ve learnt that having quick, delicious and easy recipes on standby is a must so I can spend time with my loved ones rather than being shut away in the ktichen which is particularly hot at this time of year being July in Spain!

This goats cheese stuffed figs wrapped in parma ham is inspired by my good friend Liv who when we spend time together, our conversation always involves some kind of food chat because we’re both total foodies and both take so much pleasure in feeding those around us delicious food.

Figs are such a treat when they come into season. Their seedy texture and natural sweetness can bring a whole new dimension to a salad, breakfast bowl or even a sandwich or canapé, and they’re very attractive to look at with the purple outer layer and pink inner tones.

Here’s a recipe which you can make as a starter for a dinner party or alternatively it can be adapted as a canapé for a drinks party.

Goats cheese stuffed figs wrapped in parma ham

Serves 4
4 fresh figs
4 strips of parma ham, cut lengthways into two long strips
40g soft goats cheese, cut into 4 rings, roughly 5mm wide (skin removed if using a goats cheese that has a peel/skin)
1 teaspoon dried oregano
drizzle of balsamic vinegar

1. Preheat the oven to 180°C.
2. Place the figs upright on an ovenproof dish or on a baking tray lined with baking paper.
3. Remove the fig stalks with a sharp knife and score the fig tops with an ‘X’ or criss cross using a sharp knife, about 1.5cm deep, being careful not to cut the fig entirely into quarters.
4. Gently open up the fig so that you have enough space for the goats cheese to be stuffed inside.
5. Place 1 slice of goats cheese into each of the figs, cutting the goats cheese into smaller parts if needed.
6. Wrap one piece of parma ham around the outside of each of the figs. If the parma ham doesn’t stretch the entire circumference of the fig then cut the parma ham into two long strips and then use the two halves end to end to ensure the whole fig is wrapped (it doesn’t matter if the parma ham overlaps).
7. Skewer two cocktail sticks into each of the stuffed figs in a criss cross to keep the fig from falling apart.
8. Sprinkle with dried oregano and a dash of balsamic vinegar and place in the oven for 15 minutes until the parma ham has started to turn a light brown and the goats cheese has began to melt.
9. Allow to cool for 5 minutes, covered, before serving. Eat with a knife and fork.

This recipe can also be done as more of a canape size rather than a starter if you’re looking for something edible  to serve at a drinks party. Simple cut the fig into 6 slices, place a piece of goats cheese on top of each of the slices and wrap a strip of parma ham around the fig slice and goats cheese  with a cocktail stick binding the canapeé together. Place in the oven for 10-15 minutes. 

3 other ways to incorporate figs into your summer months:

1. Breakfast – Granola, Greek yoghurt with fresh figs cut into cubes sprinkled on top, with toasted almonds slivers
2. Salad – Fresh spinach leaves, honey glazed pecans with sliced figs and a sprinkling of feta
3. Lunch – Grill a slice of sourdough bread, mix up half a tablespoon of Greek yoghurt with half a tablespoon of soft goats cheese into a creamy dip and spread on top of the toasted bread. Finely slice a fresh fig and place it on top of the goats cheese topped toast. Sprinkle with fresh or dried thyme.

I hope this recipe is a winner and make it’s way into your Summer 2019 repertoire!

Big hugs from Menorca from Tom and I!

Jess