Pig, Fig, and Melon with Balsamic Dipping Sauce
This simple tapas inspired nibble is a great addition to tapas menu or served as an appetizer with cocktails. A nice balance of saltiness, and cool sweetness. This makes about 12.
- 2 slices of Serrano ham, cut into 2” slices
- 3 figs cut into quarters
- 12 small cubes of honey dew melon
- 1 cup sugar
- 1 cup balsamic vinegar
- Fresh ground pepper
- 12 toothpicks or skewers
- Saute pan
- Small bowl
To make Balsamic Reduction:
- Place the sugar in a hot saute pan and caramelize, but do not let it burn (the sugar should be a nice light amber color).
- Add the balsamic vinegar (The sugar may get hard, but as the vinegar boils, it will melt again) and a good pinch of fresh ground black pepper.
- Boil for about 10 minutes over medium heat.
- If the sauce is too thick, adjust by adding vinegar until desired.
- Set aside to cool.
To make Skewer:
- Wrap ham around melon and skewer on toothpick.
- Add fig quarter to the skewer
- To serve plate skewers and place reduction in bowl for dipping.
What you should know
The balsamic reduction is great on salmon.
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