Serrano Ham-Wrapped Figs

• 1 cup dry red wine
• 1/4 teaspoon whole cloves
• 1/2 teaspoon allspice berries
• 1/2 teaspoon black peppercorns
• 16 dried Mission figs
• 2 ounces Serrano ham or prosciutto, sliced paper-thin
• 1 tablespoon sherry vinegar
• 1/2 cup crumbled blue cheese (preferably La Peral; about 2 ounces)
• 4 ounces cream cheese
• 1/4 cup mayonnaise
• 2 tablespoons buttermilk
• 1 tablespoon roasted garlic
• Kosher salt and freshly ground pepper

1. Prepare the figs: Combine the wine, 1 cup water, the cloves, allspice and peppercorns in a medium saucepan and bring to a boil.
2. Pour over the figs in a large bowl and let soak at room temperature, 1 hour.
3. (The figs can be prepared up to 1 week ahead; refrigerate in an airtight container.)
4. Meanwhile, make the crema: Combine the blue cheese, cream cheese, mayonnaise, buttermilk and roasted garlic in a blender; puree until smooth.
5. Season with salt and pepper.
6. (The crema can be made up to 1 day ahead; refrigerate in an airtight container.)
7. Drain the figs and remove the stems.
8. Carefully wrap each fig with a piece of ham, trimming as necessary.
9. Place small dollops of the crema on a serving platter.
10. Arrange the wrapped figs on the crema and drizzle with the vinegar.
11. Photograph by Ryan Liebe

red wine, whole cloves, allspice berries, black peppercorns, figs, serrano ham, sherry vinegar, blue cheese, cream cheese, mayonnaise, buttermilk, garlic, kosher salt

Taken from www.foodnetwork.com/recipes/jose-garces/serrano-ham-wrapped-figs.html (may not work)