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Fig (or Apricot) and Feta Appetizer
Here’s a holiday
appetizer combining two of my favorite foods, dried Turkish figs and feta
cheese. Adding bacon makes the result even more joyous. The appetizer is great
spread on non-salty breads, like water crackers or baguette slices. An
alternate fruit is dried apricots.
The recipe makes enough
appetizer for 8 or more people. Serve unsalted crackers or baguette slices to
spread it on.
1 cup dried figs (Turkish
preferred) or dried apricots
1 cup feta cheese, drained
and crumbled
3 strips fried bacon
(optional)
1/4 cup orange juice (or
1 tablespoon frozen orange concentrate plus 3 tablespoons water)
1/4 teaspoon salt (less
if using bacon), plus more to taste – feta varies on saltiness
A pinch of cayenne
 |
| Bacon version on right Platter by Maria Dondero, Marmalade Pottery, Athens, GA |
Cut the tough stems off
the figs. Slice then chop fruit finely with a chef’s knife on a board, or chop
by pulsing in a food processor. (If using dried apricots, chop by either
method). Crumble the feta into tiny pieces, using the back of a fork. If using
bacon, crumble then chop it finely.
Combine all ingredients
and mix well. If too dry and firm, add a little more orange juice or water. Let
sit for a few minutes, then taste the mixture. Add a little salt, if it tastes
bland.
Let sit at least half an
hour before serving, or better yet, refrigerate for hours to several days.
Shape into a mound on a
decorative plate or small platter. Serve with water crackers or baguette slices
to spread it on.
