Carpaccio of figs, Iberico ham, goat's cheese Recipe

Halve 3 ripe figs and scoop out the flesh with a spoon.

Put 1/2 the flesh on a piece of cling film, cover with cling film and use a rolling pin to flatten the figs

Repeat with the rest of the flesh

Freeze for 2 hours.

Take out 2 hours before serving, cut into rectangles

Serve with Jambon de Cebo Iberico, goat's cheese, rucola and toasted pumpkin seeds

from simple food, looking good
Carpaccio of figs, Iberico ham, goat's cheese Recipe