Figs need to marinate for 2 hours. Use prosciutto if you cannot get the serrano.
INGREDIENTS 16 dried dessert figs, halved 1/4 (60 ml) Pedro Ximenez sherry or other sweet sherry 2 x 140 g packets pikelet bites 250 g mascarpone cheese 100 g sliced jamón serrano or prosciutto, cut into strips Olive oil to drizzle Chervil or flat-leaf parsley springs, to garnish
METHOD: Soak the figs in the sherry for 2 hours or until they have absorbed all the liquid. Place the pikelets on a platter and spread each with a little mascarpone. Add a small scroll of jamon and a piece of fig. Sprinkle with sea salt and freshly ground black pepper, drizzle over oil and garnish with chervil or parsley.
Makes 32
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