Baked Figs with Parma Ham and Caper Dressing

Parma ham-stuffed figs with a creamy caper dressing make a stylish starter in Alan Coxon's simple but sophisticated recipe
By Alan Coxon
Baked Figs with Parma Ham and Caper Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 12 fresh figs
  • 175 g Parma ham, finely sliced
  • 225 g blue de bresse cheese or dolcelatte, cut into small cubes or slivers
  • 2 tbsp olive oil
  • black pepper
  • chives, to garnish

For the dressing:

  • 150 ml soured cream
  • juice of 1/2 small lemons
  • 1 tsp Dijon mustard
  • 1 tbsp capers, drained and roughly chopped
  • single cream or milk


1. Preheat the oven to 200°C/gas 6.

2. Carefully trim the stalk off each fig and a thin slice off the base.

3. Very carefully cut a fig half way down starting at the stalk end. Turn the fig a quarter turn and make a second cut half way down.

4. Cut all the figs in this manner. Gently open up the figs so that they resemble lotus flowers and place on a baking sheet.

5. Remove the thin layer of fat from each slice of Parma ham and reserve.

6. Carefully cut the remaining Parma ham into narrow strips.

7. Gently stuff the Parma ham into the centre of each fig.

8. Top the Parma ham with Blue de Bresse cheese and press each fig together around its filling.

9. Carefully wrap the fat from the Parma ham around the figs.

10. Drizzle the figs with the olive oil, season well with salt and freshly ground pepper and bake for 4 minutes or until the ham has crisped and the figs have softened but still retain their shape.

11. Meanwhile, make the dressing. Mix together the sour cream, lemon juice, mustard and capers, thinning if necessary with a little single cream or milk.

12. When the figs are ready, place the figs onto a warm plate and drizzle over the dressing. Garnish with chives and serve at once.

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