Manchego And Jamon Serrano Wrapped Fig Crostini With Fig Gastrique
3.5 ounces fig jam
1/4 cup sherry vinegar
1/4 cup balsamic vinegar
8 ounces Manchego cheese
4 ounces Jamon Serrano, thinly sliced
12 fresh figs cut in half
Prepare the gastrique: combine fig jam, balsamic vinegar and sherry vinegar in a heavy bottom sauce pot. Cook over low heat for 15 to 20 minutes, stirring often, set aside.
Next, cut the Jamon Serrano into 2 inch long strips. Tightly wrap each fig half with a strip of ham. Continue for each fig piece. Then, heat a medium nonstick skillet over medium heat, and coat with cooking spray. Place a few prepared figs in the pan, searing on all sides until crisp.
Remove figs from pan, then regrease the same skillet. Repeat for the remainder of figs. Slice Manchego cheese into thick slices or triangles, about ½ inch thick. Cook cheese for about 45 seconds per side until golden brown. Remove from heat and set aside.
Cut a Baguette into 1/2 thick pieces. Lay a piece of the seared cheese down first, then take a small piece of the remaining sliced Serrano ham and put on top of the cheese. Top with a seared fig and garnish with the fig gastrique and serve.