Jamón Ibérico con Fichi alla Griglia

Iberian Ham with Broiled Figs: A classic antipasto, with Spain's ham substituting for Italy's. Of course, this dish soars with prosciutto di parma as well.

Jamón Ibérico con Fichi alla Griglia

Makes four servings.

Ingredients:

8 figs, ripe, sliced in half
2 tablespoons plus 2 tablespoons of your best peppery olive oil
1 tablespoon aceto balsamico tradizionale di Modena
6 ounces jamón ibérico, sliced thin

Set broiler to high.

Tossed with oil, arranged on a baking sheet, and ready for the oven

In a medium mixing bowl, gently toss the fig halves and two tablespoons of olive oil. Arrange the fig halves flesh-side up on a tinfoil-lined baking sheet.

Place the figs on the top rack in the oven and cook until just beginning to char. Depending on your broiler, this will take anywhere from four to ten minutes. Remove from oven. Reserve figs to a plate and let cool.

Out of the oven and beautifully charred

Once cool, return figs to the mixing bowl and very gently toss with the aceto balsamico and the remaining two tablespoons of olive oil.

Plated and Ready to Serve

Arrange the jamón across a serving plate. Scatter the grilled figs across the top. Serve. Pairs well with a German Spätlese Riesling.