Figs roasted in sherry vinegar caramel, Grana Padano crisps & Prosciutto di San Daniele
4 figs, halved
50ml sherry vinegar
2 tbsp brown sugar
100g Grana Padano finely grated
4 slices of Prosciutto di San Daniele
10 basil leaves
Preheat oven to 180 degrees.
On a lined baking sheet, place the grated Grana Padano in circles 8cm diameter, making 4 in total. Bake until the cheese is golden brown and bubbling. Remove from the oven and allow to cool. Lift the crisps off the tray and store aside until ready to serve.
In a non-stick pan, add the sugar and allow to caramelise. When bubbling, add the butter and mix together well. Add the figs cut side down and cook for 1 minute in the bubbling caramel.