dried-fig-souvlaki-241107.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Pork",
        "Appetizer",
        "Low Cal",
        "Feta",
        "Dried Fruit",
        "Fig",
        "Ham",
        "Prosciutto",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Dried Fig Souvlaki",
    "url": "http://www.epicurious.com/recipes/food/views/dried-fig-souvlaki-241107"
}