Ingredients

• 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

Browse by ingredient

Instructions

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.)
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.)
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.
4. Photograph by Ryan Liebe