Fig Souvlaki Recipe
- 18 large dried figs (preferably Greek)
- 18 1/2-inch cubes feta cheese
- 18 thin slices pastourma, prosciutto, or bresaola
- 18 large fresh sage leaves
- 18 large toothpicks
- Extra-virgin olive oil
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.
2 comments:
This was fantastic as it is written. I did it, as well as some homemade hummus, greek starting a wonderful meal. Yum. It is "no more" for sure.
I liked this but i wasn't mad about the Pastourma. I think i would have liked them more with proscuitto. Also, i can see that a zippier mozzarella dairy product would be awesome. I couldn't really preference the sage or feta enough b/c the animal meat i had crowded out everything else. That said, i'll create these again and research to get it just right - it's an awfully great concept.
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