This idea came to me when I was reading the Inn at Little Washington’s cookbook. This first appetizer is sliced Virginia ham and figs with lime cream drizzled on top.
After going to the Courthouse farmer’s market many times, I had the idea of using Eggelston’s Family Farm Virginia Jamón with broiled figs, on top of a sourdough slice and lime infused whipped ricotta.
It was perfect because I’ve been meaning to use Bev’s dry cured Virginia ham for a deliciously local dish. The ham is good that Anthony Bourdain said it was the best American Ham he has ever had during his Charleston episode on Parts Unknown at Sean Brock’s restaurant, Huck. Not kidding. This is fact verified by Bev Eggelston himself for he used to supply the pork at Huck.
This has elements from our area’s most revered chef, Pat O’Connell, a product from the region’s best farmer/producer (in my opinion), and a bit of my Italian background.
It’s a beautifully harmonious dish from the crispy and wheaten sourdough bread, refreshing and zesty whipped ricotta, the salty Virginia Jamón, sweetness from the broiled figs, and herbaceous from the garnished mint.
This is the DMV on a plate.
| Ingredient | Quantity |
|---|---|
| Sourdough Loaf | 1 |
| Lime’s Juice | 1 |
| Lime’s Zest | 1 |
| Ricotta | 8 Ounces |
| Thinly Sliced VA Jamón, or Prosciutto | 2.5 Ounces |
| Figs | 12 Ounces |
| Olive Oil | 1 Tablespoon |
| Salt | 1 Teaspoon |
| Cinnamon | 1 Teaspoon |
| Ground Cardamon | ½ Teaspoon |
| Mint | 1 Sprig |
| Directions |
|---|
| Turn the oven on to broil. Cut the stems off the figs, cut them in half from base to stem, and then cut each half into quarters. Place them in a small bowl, coat and mix the figs with 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon cardamom. Place them on a sheet tray and broil for 2–3 minutes, until the figs are slightly soft. |
| In a small mixing bowl, place the 8 ounces of ricotta, the zest of 1 lime, and the juice of 1 lime. Whip with a handheld mixer for about 10–15 seconds, until the ricotta is a cloud-like purée. |
| Cut the sourdough loaf in half, then cut two ½-inch-thick slices. Heat a large saucepan over medium-low heat and drizzle with olive oil. Add the bread and toast for 3–5 minutes, or until golden brown. Drizzle the non-toasted side with a little more olive oil, flip the slice, and toast for another 3–5 minutes, until the second side is evenly golden brown. Repeat for however many slices were cut. |
| Place the toasted bread on a cutting board and spread 2–4 ounces of the lime-infused whipped ricotta on top of each slice. Drape 1.75 ounces of Virginia Jamón or prosciutto on each slice of bread, or enough to top the bread evenly. Evenly spread the figs on top, then garnish with mint leaves. Optionally, sprinkle some finishing salt on top of each slice. |
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