This recipe is from "Small Plates, Perfect Wines," by Lori Lyn Narlock (Andrew McMeel, $16.95).
3 large or 6 small dried black mission figs
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½ cup zinfandel or other dry red wine
6 large kalamata olives, pitted and halved lengthwise
Twelve ½-inch cubes black pepper salami
Twelve ½-inch cubes mezzo seco jack cheese or good-quality imported provolone
If the figs are large, cut them in quarters lengthwise; if small, cut in half lengthwise. Put in a small saucepan. Add the wine and olives. Bring to a simmer over medium-low heat and cook for 10 minutes. Remove from heat, drain in a colander, and let cool.
To assemble the skewers, thread one piece of fig, salami, olive and cheese onto each of twelve 6-inch bamboo skewers. Arrange on a platter or place two on each of six small plates and serve.
Wine pairing: zinfandel or syrah