Sunday, April 22, 2007
Cheese-Filled Figs in Salami
Creating an inspired hors d'oeuvre when starving and in a strange grocery store that is not always the best can be hard to do, but this turned out surprisingly great.
Even more easy-going, these get better after sitting out for a while. If your grocery store is better stocked than where I went, consider mascarpone instead of cream cheese, and perhaps a drizzle of pesto or pureed basil. The store I went to was clean out of basil. :)
Cheese-Filled Figs in Salami:
(makes about 20 appetizers)
8 oz thin-sliced premium salami (get the best you can, it matters)
4 oz cream cheese or mascarpone, softened to room temperature
2 tbs balsamic vinegar, plus extra for drizzling
Salt and pepper to taste
Dried black mission figs
Mix cream cheese (or mascarpone) with balsamic and black pepper and salt to taste. Cut off tops of figs, scrape out insides, fill with cream cheese/mascarpone mix. I used a plastic sandwich bag with the tip cut off as a piping bag to fill the figs.
Wrap filled fig with a piece of salami and spear with a toothpick to hold in place. Drizzle with balsamic, olive oil and pesto (if using) and season with salt and pepper. Serve.