Dried Fig Souviaki

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.