Food & Drink

Pepper Salami Skewers With Wine-Poached Olives And Figs

Serves: 6

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

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