Dried Fig Souvlaki

from www.epicurious.com Pastourma (also spelled basturma) is seasoned, cured beef.

• Ready In: 20 mins
• Yields: 18 pieces

Ingredients

• 18  large dried figs (preferably Greek)
• 18  pieces feta cheese (1/2 inch cubes)
• 18  slices prosciutto (or pastourma, or bresaola)
• 18  large fresh sage leaves
• 18  large  toothpicks
•  extra virgin olive oil

Directions

1. 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.
2. 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.
3. 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.
4. Arrange on plate, cover tightly with plastic wrap, and chill. Let stand at room temperature 1 hour before continuing.
5. Pour enough oil into large skillet to cover bottom. Heat over medium-high heat.
6. Add figs. Cook until pastourma begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm.