Pair with our 2009 hope & grace Malbec
Recipe created by Chef Sean O’Toole of Hopper Creek Kitchen the signature restaurant of Hotel Yountville
Ingredients:
8 Pieces Crispy Baguette Sliced
8 Slices Jamon Iberico de Bellot (Substitute: Prosciutto di Parma)
6 Each Black Mission fig | Ripe
1 Each Lemon
Extra Virgin Olive Oil
Sea Salt
Piment d’ Espelette (Substitute: Hot Paprika)
Preparation: (Serves 4)
- Place the baguette slices on a baking sheet, drizzle with olive oil and season with salt. Toast in a 375 F oven for 10 minutes.
- Wash and trim the stem from the figs. Place the figs in a small mixing bowl and mash them with a fork, add a tablespoon of olive oil and season with sea salt and the Piment d’ Espelette.
- Spread fig marmalade on the crostini.
- Next, place a slice of Jamon Iberico de Bellota on each one. Drizzle some olive oil on top and a squeeze of fresh lemon juice.
- Enjoy with a glass of 2009 hope & grace Malbec!
3 Comments
I thoroughly enjoyed this…so flavorful! I added a schmear of creamy goat cheese and a drizzle of aged balsamic…OMG
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The inside of that fartcoy looks a lot like the Parma ham one I visited this summer, though I’d bet that the pata negra pigs, rooting about in the wild, feeding on acorns, produce even better pork than that used in Parma ham. I do love the finished Jamon Iberico de Bellota though not had it often.
It was. The jamon is superb. That’s the one thing we didn’t bring back as I figerud we could get it in Brindisa. We did bring morcilla, chorizo and lots of olive oil & sherry vinegar. I can’t wait to tuck into these
I want to go back!