Dried Fig Souvlaki

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This Dried Fig Souvlaki is an excellent Greek style appetizer. Figs are stuffed with feta cheese and wrapped with sage and prosciutto.

Dried Fig Souvlaki appetizer: figs stuffed with feta cheese and wrapped with sage and prosciutto

I wished I would have made a whole bunch more of these for my dinner party. They were a surprise favorite of everyone at the party!

This recipe has been featured in a post on The Recipe Girl blog: Greek Dinner Party.

Dried Fig Souvlaki

Yield: 18 appetizers

Prep Time:15 to 20 minutes

Cook Time:5 minutes

  • 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
  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.
  • Can be made 1 day ahead (through step 1). Continue with step 2 when ready to serve.
SOURCE:  RecipeGirl.com (Adapted from Bon Appetit)
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  • Priscilla Vitagliano wrote:

    We call them devils on horseback in the UK and use cream cheese with chopped herbs instead of feta, sometimes we add an almond or walnut. You can bake them at 450°F for about 10 minutes until the bacon or ham is crispy. They’re called angels on horseback if you stuff the dried fruit with oysters sprinkled with paprika. Prunes are a good substitute too.

  • Laraine Viss wrote:

    Could these be baked instead of sauteed? Has anyone tried that?