Figs and Parma ham are a match made in heaven, so I decided to tweak this recipe and make it my own. The addition of the soft cheese, the tartness of the wine and the acid of the balsamic adds a whole to dimension to the simple appetizer. Hope you like the recipe, enjoy!



INGREDIENTS:
12 Figs, medium, firm
12 Bocconcini cheese balls, cut in half
2-tbsp. Butter
200-g Pack of Parma Ham
30-ml. Balsamic vinegar
60-ml. Dry red wine
1-tbsp. Minced onion
Salt and pepper to taste

PROCEDURE:
1. Melt the butter in a pan, cut the figs in half and place the cut side down in the pan, simmer for a few minutes on a low flame till the figs caramelize, turn them over for another minute, remove from pan and place on a kitchen towel to absorb the extra fat.
2. Cut the Bocconcini in half, take one half of the fig, place one half of the cheese on the cut side of the fig, wrap around one half slice of the ham, keep aside, do the same for the rest.
3. Add the minced onion to the buttered pan and sweat for a few minutes, add the balsamic vinegar and wine, season with pepper and reduce the liquid by half, pour the sauce into the serving platter and place all the wrapped figs, cheese side up and serve. This dish is best served at room temperature.
PS. The below picture does not have the cheese, please ignore.