Valley Fig Growers

California Fig Skewers Appetizer

What makes a great party appetizer is something you can prepare at the last minute and while these California Fig Skewer appetizers involve infusing the cheese and California Figs ahead of time, assembly is quick and easy. Besides, who doesn’t love easy Mediterranean appetizer recipes, especially ones that pair perfectly with red wine?

Makes 16 (about 6-inch) appetizer skewers

Ingredients

Marinade

¼ cup white wine vinegar

1 ½ teaspoons honey

½ teaspoon salt

½ teaspoon crushed red pepper

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh thyme or other herb (2 teaspoons dry)

2 garlic cloves, smashed

2/3 cup olive oil

 

Skewers

16 small (about 6-inch) bamboo skewers

16 Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs (1 cup) stemmed

16 small (about 1-inch) fresh mozzarella balls, drained and patted dry on a paper towel

16 pieces (about 1-inch) red bell pepper, about 1 medium

16 pieces (2-inch lengths) green onion

16 pieces dry Italian salami (See Tips) or whole pitted olives

Directions

1. Make marinade: In a small bowl, combine wine vinegar, honey, salt and crushedvred pepper. Stir to dissolve honey and salt. Stir in parsley, thyme, garlic and olivevoil. Transfer half of marinade to a separate bowl. Stir Figs into one bowl; add 1vtablespoon water. Combine cheese and remaining marinade. Cover both bowlsvand chill for 8 hours or up to two days, stirring occasionally.

2. To assemble skewers, Drain Figs and cheese, reserving marinade andvdiscarding garlic. Alternate one of each item (Fig, cheese ball, bell pepper, greenvonion and salami or olive onto each skewer. For larger skewers, alternate two of each item on each skewer.

3. To serve, brush skewers lightly with some of the reserved marinade. Arrange on a platter or other serving dish.

Tips:

  • If you don’t have small appetizer-size skewers use longer ones and thread 2 pieces of each ingredient onto each.
  • Cut dry salami into 4 (¼-inch) slices. Then cut each slice into 4 quarters.

Recipe and photo by Lorelle Del Matto