Light Spanish Supper
Begin with canapés of raw cured ham combined with escalivada, a blend of eggplant and red peppers, served on toasted baguette slices. (You may prepare the escalivada up to one day ahead.) Green gazpacho is a cooling soup made with cucumbers, green grapes, almonds, garlic and bread, and becomes a main course with the addition of shrimp. For dessert, fresh black figs and plums are flavored with a marinade of dry sherry, lemon zest and bay leaves, and served with a dollop of crème fraîche.
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