Baked Fig with Prosciutto di Parma and Scotch
The season of the fig started this month, it runs from August through October in Europe. Fig is one of my favorite fruits. I am very envious of anyone who has a fig tree in their garden. Of course, fig trees can also be bought in the Netherlands, but the climate is not favorable for them. But everything is possible, even grapes are grown in Dutch greenhouses, what was a big surprise to me.
Feta cheese, honey and whisky are a very delicious combo. One of my favorite honey is acacia honey. I love acacia when it is blooming, those white and purple flowers with nice scent are beautiful. You can read on the internet acacia is native to North America and Europe. But this is not true. Its species are native to eastern North America and northern Mexico (the Atlantic-North American flora). A French gardener brought some to Europe in 1601 and it found its way to Hungary in the 18th century. Because acacia is not an indigenous species in Europe and is considered an invasive species, it is able to spread in such an aggressive way that it is already threatening native plant species in most countries.
Scotch malt whisky add an extra taste to this dish. It’s possible to use any other whisky but malt whisky has a bit sweet flavor like caramel and together with honey is great. I poured whisky and honey over figs, I added a bit of whisky and honey to the vinaigrette also.
I used lactose-free feta cheese, so this dish is not dairy free, and I do not recommend for people with casein intolerance. I sprinkled the salad with a handful of walnuts before serving. I’ve made this appetizer a lot of times, it’s perfect if you have guests for lunch or dinner, because you can prepare ahead, just have to put it into the oven for 8 minutes before serving and that is it.
Baked Fig with Prosciutto di Parma and Scotch
Ingredients
- 4 ripe figs
- 4 slices Prosciutto di Parma
- 80 gram lactose free feta cheese
- 4 tsp Scotch Malt Whisky
- 4 tsp acacia honey
- 50 gram green salad mix
- 1 handful walnuts chopped
For the vinaigrette
- 2 tbsp Scotch Malt Whisky
- 1 tbsp acacia honey
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- Salt and pepper
Instructions
- Heat the oven to 180°C.
- Cut a cross in the top of figs and press to open very carefully. It’s like a flower.
- Put lactose free feta into the middle of the crosses very gently.
- Wrap each fig with prosciutto di Parma around and use toothpick to close the ham.
- Place the wrapped figs to baking tray and pour 1 tsp whisky then 1 tsp honey to the top of each fig.
- Bake them in the oven for 8 minutes until prosciutto looks crispy.
- Make the vinaigrette while figs are baking. Put all vinaigrette ingredients into a small bowl and mix them very well then pour the mixed green salad over with it.
- Place the salad to serving plate then put the baked figs (remove the toothpick before serving) to the top of it.
- Sprinkle the salad with walnuts and it is ready to serve.