Honeyed Figs And Serrano Ham On Nut Toast

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Jul. 22, 2010

Ingredients

Mission figs 6 , rinsed (Fresh / Dried)
Honey 1/2 Cup (8 tbs)
Rosemary sprig/1 teaspoon dried rosemary 4 Inch
Balsamic vinegar 3 Tablespoon
Cabrales 1/4 Pound (Spanish Blue Cheese / Other Blue Cheese, At Room Temperature)
Cabrales cheese 1/4 Pound (Spanish Blue Cheese / Other Blue Cheese, At Room Temperature)
Cream cheese 1/4 Cup (4 tbs) (At Room Temperature)
Walnut bread slice 12 , toasted (2 By 3 Inches, 1/2 Inch Thick)
Thinly sliced serrano ham/Prosciutto 2 Ounce (Each About 2 By 3 Inches.; 12 Slices)

Directions

1. Cut off and discard fig stems. Slice figs in half lengthwise and place in a small bowl.

2. In a 1- to 1 1/2-quart pan, combine honey and 1/3 cup water. Bring to a boil over high heat. Add rosemary, reduce heat to medium-high, and boil until reduced to 1/2 cup, 6 to 12 minutes. Discard rosemary. Add vinegar and stir until boiling. Pour over figs. Let stand at least 2 hours, or cover and chill up to 1 day; stir occasionally.

3. In a bowl with a mixer, beat blue cheese and cream cheese until smoothly blended.

4. Spread cheese mixture thickly on toast. Lay 1 slice of ham on each toast.

Recipe Summary