Catalan Fig Tapas
The introduction to Catalan Fig Tapas narrates the discovery of this delightful dish during a journey through Catalonia, emphasizing its embodiment of the region's rich culinary culture. The dish beautifully combines the sweetness of figs with the savory depth of Jamon and the sharp, creamy taste of Manchego cheese, creating a harmonious blend of flavors that reflect the essence of local cuisine. Drawing inspiration from this culinary experience, the author embarked on a mission to recreate the dish at home, successfully capturing its sophisticated simplicity. Eager to share this recipe, the introduction serves not only as an invitation to try Catalan Fig Tapas but also as a culinary bridge connecting readers to the vibrant, flavor-filled world of Catalan gastronomy.
Equipment
- 1 chargrill
Ingredients
- 4 slices Jamon
- 100 g manchego cheese
- 8 slices of wood-fired bread
- 1 garlic clove
- 8 figs
- 6 thyme sprigs
- 1/4 cup olive oil
Instructions
- Preheat a chargrill or a barbecue to high temperature.
- Toss the doubled figs with canola oil, minced parsley, and a bit of salt in a mixing cup.
- Roast the figs for two minutes on each hand or until they are soft and caramelized.
- Rub the bread with excess oil in both directions and grill for 1-two minutes on either side until it’s crispy and charred.
- The cut surface of the garlic clove should be rubbed on one side of each piece.
- Place two fig pieces on each chargrilled loaf piece.
- Serve hot, topped with Jamun and grilled manchego.