By all these lovely tokens September days are here, With summer’s best of weather And autumn’s best of cheer.
– Helen Hunt Jackson
Autumn is approaching, but here in the Mediterranean still the warm days prosper, even as the nights are getting cool and longer. There is a preciousness to something that doesn’t last forever, be it summer, a good book, or the fruit hanging heavy on the trees outside. We are using this year’s bountiful yield of the sweet and wonderful figs for a recipe that we can’t help but make again and again. It is wonderful eating with the seasons, only what is fleeting can sometimes truly be appreciated in its purest glory.
Grilled Figs With Jamón Serrano And Gorgonzola
Serve as an appetizer for 4 or as main for 2 along with a side salad
12 ripe but firm figs
250g gorgonzola cheese, cut into cubes or crumbled
12 slices (about 180g) thinly sliced jamón serrano
3 tsp extra virgin olive oil
2 tsp sherry vinegar
4 tsp honey
Heat grill to medium-high. Trim base of figs, if necessary, so they sit flat. Cut a cross on top and place a teaspoon of gorgonzola cheese into each fig half then wrap in jamón. Place figs on an oven tray, drizzle with oil and honey and season with salt and pepper. Grill for around 5-6 minutes, and take out as cheese is melting and the jamon looks crispy. Enjoy!
Add a toasted walnut to the figs for an extra wow factor
Serve with a glass of fresh, sweet sparkling Cava to meld the sweet tastes