Dried Fig Souvlaki

Ingredients

• 18 large figs dried (preferably Greek)
• 9 inch feta cheese 
• 18 large sage fresh
• 18 servings olive oil extra virgin extra-virgin
• 18 slices pancetta thin

Equipment

• frying pan
• knife
• plastic wrap
• toothpicks

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. Fill slit in each fig with cube of feta cheese, then press opening closed.
2. 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.
5. Let stand at room temperature 1 hour before continuing.
6. Pour enough oil into large skillet to cover bottom.
7. Heat over medium-high heat.
8. Add figs. Cook until pastourma begins to crisp, about 2 minutes per side.
9. Transfer to large platter.
10. Serve warm.