Saffron-Honey Glazed Fig & Manchego Carpaccio with Toasted Marcona Almond Dust

A sophisticated Spanish-inspired starter that bridges the gap between sweet and savory. Thinly sliced fresh mission figs are transformed by a floral saffron reduction and paired with aged Manchego for

Zutaten

• 8 pieces Fresh Mission Figs
• 100 grams Aged Manchego Cheese (12 months)
• 3 tablespoons Wildflower Honey
• 0.5 teaspoon Saffron Threads
• 50 grams Marcona Almonds
• 1 teaspoon Sherry Vinegar
• 0.5 teaspoon Flaky Sea Salt

Zubereitung

1. Steep the saffron threads in 1 tablespoon of warm water for 10 minutes to release the color and aroma.
2. In a small saucepan, combine the honey and saffron-water mixture. Heat gently until slightly thickened, then whisk in the sherry vinegar and set aside to cool.
3. Place the Marcona almonds in a food processor and pulse until a coarse 'dust' is formed.
4. Using a very sharp knife, slice the figs into thin, uniform rounds. Arrange them in a circular overlapping pattern on chilled plates.
5. Using a vegetable peeler, shave the Manchego cheese into translucent ribbons over the fig bed.
6. Drizzle the saffron-honey glaze lightly over the dish, sprinkle with the almond dust and a pinch of flaky sea salt.
7. Serve immediately at room temperature to allow the flavors to bloom.

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