- 8 fresh figs, stemmed and halved lengthwise
- 1/4 cup ruby port
- Black pepper
- 4 ounces fresh goat cheese, at room temperature
- 2 tablespoons honey
- 1 scallion, thinly sliced
- Flaky sea salt, such as Maldon
- 4 ounces very thinly sliced dry-cured ham, such as jamon iberico or serrano, torn into 16 long strips
- Extra-virgin olive oil, for drizzling
- 16 marcona or roasted almonds
- Small mint leaves, for garnish
How to make this recipe
Arrange the figs cut side up on a plate. Drizzle with the port and season with black pepper. Let stand at room temperature for 10 minutes.
Meanwhile, in a small bowl, using a fork, blend the goat cheese with the honey, scallion and a pinch of flaky sea salt.
Dollop small spoonfuls of the goat cheese on the fig halves. Wrap each cheese-topped fig half in a strip of ham and transfer to a platter. Drizzle the figs with olive oil, top with the almonds, mint and sea salt and serve.
The bright citrusy qualities of Arinto, a Portuguese white, cuts perfectly against the savoriness of the ham, the creaminess of the cheese, and the slight sweetness from the figs and honey.