Dried Fig Souvlaki

Name: Dried Fig Souvlaki
Yield: 4 servings
Ingredients: 1 18 large dried figs (preferably Greek); 1 18 1/2-inch cubes feta cheese; 1 18 thin slices pastourma, prosciutto, or bresaola; 1 18 large fresh sage leaves; 1 18 large toothpicks; 1 Extra-virgin olive oil

From the kitchen of Carly

Plump dried figs stuffed with salty feta, then wrapped in pastourma and sage, skewered and pan-seared until the meat crisps and the fruit turns jammy. A sophisticated bite that balances sweet, salt, and smoke in every toothpick.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

118 large dried figs (preferably Greek)
118 1/2-inch cubes feta cheese
118 thin slices pastourma, prosciutto, or bresaola
118 large fresh sage leaves
118 large toothpicks
1Extra-virgin olive oil

Instructions

Using small sharp knife, cut stem from top of each fig, then cut straight down from top center to make 3/4-inch-deep, 1/2-inch-long slit in fig. Fill slit in each fig with cube of feta cheese, then press opening closed. Place 1 slice of pastourma on work surface; top with sage leaf. Place stuffed fig at 1 end and roll up to enclose fig. Secure with toothpick. Repeat with remaining pastourma, sage, and figs. DO AHEAD: Can be made 1 day ahead.
Arrange on plate, cover tightly with plastic wrap, and chill. Let stand at room temperature 1 hour before continuing. Pour enough oil into large skillet to cover bottom. Heat over medium-high heat. Add figs. Cook until pastourma begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm.