Cestas de Higos (Fig Baskets)

HISTORY & INTERESTING FACTS

Figs have deep historical roots in Spain, and their cultivation dates back thousands of years. Spain is currently one of the world's largest fig producers, with the southern regions of Andalusia and Murcia being the primary fig-growing areas. The warm Mediterranean climate in these regions provides an ideal environment for fig trees to thrive.

The introduction of figs to Spain is often attributed to the Moors during their rule of the Iberian Peninsula. They brought with them not only figs but also a wealth of other agricultural knowledge and exotic fruits, contributing significantly to the rich tapestry of Spanish cuisine.

As figs adapted well to the Spanish landscape, they became a staple in Spanish agriculture and gastronomy, ultimately leading to Spain's status as a prominent fig-producing country.

One interesting aspect of Spanish fig culture is their use in traditional dishes. "Higos con queso," or "figs with cheese," is a well-loved Spanish culinary delight. This dish artfully combines the natural sweetness of fresh figs with the savoury richness of Cabrales blue cheese, often served as a delightful appetiser or dessert.

By the way, the 'H' is slient when pronouncing the word Higo. A great tip when ordering in Spain to ensuring you are speaking authentically.

The pleasure of biting into a freshly picked fig straight from the tree is truly unmatched. These Cestas de Higo not only celebrate this ancient fruit's sweetness but also bring a modern and creative twist to the timeless fig experience.

Bon Profit! Raquel x

Serves 6 as an entrée or appetiser, or 12 as a tapa (single serving)

INGREDIENTS

• 12 ripe figs (room temperature, not cold)
• 100 g quality blue cheese that you can crumble (see Blue Cheese note below), substitute DF alternative, if needed -Green Vie Vegan Blue Cheeseis delicious alternative I've used before.
• 4 tbsp honey
• 1/2 cup walnuts, roughly chopped
• 2 tbsp fresh thyme leaves stripped from stalks
• 6 thinly sliced jamòn (or prosciutto), cut in half length ways

METHOD

1. Wash and dry the figs, then cut off the stems and slice off a small sliver from the bottom of each fig so they can stand upright.
2. Cut a cross into the top of each fig, cutting about halfway down, but not all the way through.
3. Stuff each fig with crumbled blue cheese, using a small spoon or your fingers to press it into the opening.
4. Arrange stuffed figs on a serving platter.
5. Wrap a half slice of jamòn around your index finger, then position roll atop a fig
6. Drizzle honey over the top of each fig, approx. 1 tsp per fig.
7. Sprinkle the chopped, roasted walnuts and fresh thyme over the top of all figs.
8. Serve immediately, or cover and place in the refrigerator for serving later.

IMPORTANT: If making ahead, remove figs from fridge and allow to come up to room temperature (~30 mins) before serving.



Not all blue cheese is created equal

What makes a blue cheese that you can crumble?

Crumbly blue cheeses are those that have less butterfat and have been aged for a longer period of time.



'Crumbly' blue cheese I recommend, and which you can easily find in Australia (or elsewhere).

• English Stilton
• Italian Gorgonzola
• Spanish Cabrales
• Chelsea Blue (Vic)
• Danish Blue - crumbly version
• Australian Roaring Forties

WINE MATCHING & SERVING SUGGESTIONS

Our lighter-bodied Tempranillo Jwon't overpower the delicate flavours of this dish and can accentuate the earthy notes of the prosciutto.

Our dry rosé,with its bright acidity, can be a versatile choice. It provides a refreshing contrast to the richness of the cheese and prosciutto while enhancing the fruity notes of the figs.

Serve your figs as an appetiser on their own or as part of a large tapa and pintxos spread for a crowd. See mytapas party recipesfor more inspiration.