I loooove #FoodieFriday. Face facts, I simply love food. It never ceases to amaze me when I meet people who say they’d prefer to take three pills a day instead of eating real food. Makes me wonder if they approach other things in life (sex, romance, leisure) in the same manner. To me there’s nothing better than an evening spent with fine food and wine, the company of friends and family, and great conversation. To that end, I’ve collected a repertoire of simple, yet delicious appetizer/snack recipes to whip up if company drops by suddenly. Here’s one of them.
Dried Fig Souvlaki
Yield: 18 appetizers
Prep Time: 15 to 20 minutes
Cook Time: 5 minutes
Ingredients:
18 large dried figs
18 (1/2-inch) cubes feta cheese
18 thin slices prosciutto, pastourma, or bresaola
18 large fresh sage leaves
18 large toothpicks
Extra-virgin olive oil
Directions:
1. Make ahead: 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 prosciutto 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 prosciutto, sage, and figs. Arrange on plate, cover tightly with plastic wrap, and chill until ready to cook.
2. Cooking the Souvlaki: Remove plate of appetizers from the refrigerator. 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 prosciutto begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm.
Tips:
*Can be made 1 day ahead (through step 1). Continue with step 2 when ready to serve.
*You can use a hot broiler to cook the souvlaki instead of frying.
This recipe comes from Recipe Girl who adapted it from a Bon Appetit recipe. Here’s the link:
http://www.recipegirl.com/2007/03/02/dried-fig-souvlaki/
Hope you enjoy.
Have a great weekend!
Cheers,
Jianne
