Dried Fig Souviaki
"Recipe source: Bon Appetit (January 2008)."
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (64 g)
- Calories 50
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 1.8 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 3 g
- Sugars - 9 g
- Protein - 1.2 g
- Calcium - 68.3 mg
- Iron - 0.6 mg
- Vitamin C - 2.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
On each fig, using a knife, cut stem from top of each fig and then cut straight down from top center so you can make a 3/4 inch deep and 1/2 inch long slit in each fig.
Step 2
Fill slit in each fig with one cube of feta cheese and then press closed.
Step 3
Place one slice of prosciutto on a work surface and top with one sage leaf.
Step 4
Place stuffed fig at one end and roll up to enclose the stuffed fig. Secure with toothpick. Repeat with remaining prosciutto, sage and figs. ***can be made one day ahead; arrange on plate and cover tightly with plastic wrap and chill. Let stand at room temperature before continuing.
Step 5
Place skillet on medium high heat and pour in enough oil to cover bottom of skillet. Add figs and cook until the prosciutto begins to crisp (only a few minutes on each side). Transfer to a platter and serve warm.
Tips
No special items needed.
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