Servings: 16
Source: Bon Appétit | January 2008
Ingredients
18 lg dried figs (preferably Greek) or dates
18 1/2″” cubes feta cheese
18 thin slices pastourma, prosciutto, or bresaola (Pastourma – also spelled basturma – is seasoned, cured beef)
18 lg fresh sage leaves
18 lg toothpicks
Extra-virgin olive oil
Directions
Using small sharp knife, cut stem from top of each fruit, then cut straight down from top center to make 3/4-inch-deep, 1/2-inch-long slit in fruit. Fill slit in each fruit with cube of feta cheese, then press opening closed. Place 1 slice of pastourma on work surface; top with 1/2 of a sage leaf. Place stuffed fruit at 1 end and roll up to enclose fruit. Secure with toothpick. Repeat with remaining pastourma, sage, and fruits. 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 fruits. Cook until pastourma begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm.