Carpaccio of figs, Iberico ham, goat's cheese

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

Put 50% of the flesh on a sheet of plastic wrap, cover with another sheet of wrap and mash them with a rolling pin to obtain a single layer. Repeat with the rest of the meat. Put them in the freezer for 45 minutes with the plastic wrap.

Take out 2 hours before serving, cut into rectangles

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