Omar Allibhoy's figs, ham and cheese on toast

Luxury London

9 November 2021

Taken from his new cookbook, Spanish Made Simple: Foolproof Spanish Recipes for Every Day, this quick and easy party recipe by Omar Allibhoy is a brilliant twist on classic winter flavours. A plateful can be whipped up in minutes and makes for an impressive canape or buffet dish at any festive event.

9 November 2021 | Luxury London

Ingredients

Serves 4 as tapas

100g cream cheese
50g walnuts, halved
4 slices rustic bread, toasted
8 figs
Extra virgin olive oil
1tbsp brown sugar
Splash of sherry vinegar
Pinch of sea salt
8 thin slices Serrano home

Method

  1. Mix the cream cheese with three-quarters of the walnuts, crumbling them between your hands and beating them into the cheese with a fork. Spread generously over the bread.
  2. Open your figs by cutting a cross at the pointed end and opening them out like a flower with your fingers.
  3. Drizzle some olive oil into a pan over a medium heat and add the brown sugar.
  4. Add the figs and fry the bases only, without turning them; we only want to cook the bottoms of the figs. Watch the caramel that forms in the pan doesn’t burn.
  5. Add the sherry vinegar and turn off the heat.
  6. Place your hot figs over the toast and drizzle with the hot vinaigrette from the pan.
  7. Top with a good drizzle of extra virgin olive oil, a pinch of salt and slices of Serrano ham.
  8. Sprinkle with the remaining walnuts.

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