Fig and blue cheese appetizer
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 249, total fat 14 G., saturated fats 5 G., proteins 6 G., carbohydrates 22 G., fiber 3 G., cholesterol 30 mg, sodium 412 mg, sugar 18 G.
Calories 249, total fat 14 G., saturated fats 5 G., proteins 6 G., carbohydrates 22 G., fiber 3 G., cholesterol 30 mg, sodium 412 mg, sugar 18 G.
Throw a tapas-style cocktail party and serve figs soaked in spiced wine, wrapped in slices of Serrano ham, as an appetizer. Each piece is served on a dollop of creamy blue cheese dip. As Iron Chef José Garcés says, "These figs are perfect for eating with a glass of sangria in your other hand!"
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Figs
- 1 cup dry red wine
- 1/4 tsp cloves
- 0.5 tsp allspice peas
- 0.5 tsp black peppercorns
- 16 dried figs
- 60 g dry-cured ham (recommended: Serrano jamon or prosciutto), sliced into paper-thin slices
- 1 tbsp sherry vinegar
Blue cheese sauce
- 1/2 cup crumbled blue cheese (preferably La Peral; about 2 oz)
- 110 g of cream cheese
- 1/4 cup mayonnaise
- 2 tbsp. sour milk or kefir
- 1 tbsp. baked garlic
- Coarse salt and freshly ground black pepper
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Recipes with similar ingredients: figs, blue cheese, cream cheese, red wine, allspice, carnation, dry-cured ham, sherry vinegar
Cooking the dish according to the recipe:
- Figs in wine and spices:
Combine wine, 1 cup water, cloves, allspice, and peppercorns in a medium saucepan and bring to a boil. Place the figs in a large bowl and let them steep at room temperature for 1 hour. The figs can be prepared up to 1 week ahead; store in the refrigerator in a tightly sealed container. - Make blue cheese dip:
Meanwhile, combine the blue cheese, cream cheese, mayonnaise, buttermilk, and roasted garlic in a blender; blend until smooth. Season with salt and pepper to taste. The dip can be made up to 1 day ahead; store in the refrigerator in a tightly sealed container. - Drain the figs and remove the stems. Carefully wrap each fig with a piece of prosciutto, trimming as needed. Place small portions of the dip on a serving platter. Place the wrapped figs on top and drizzle with sherry vinegar.
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