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Recipe: Grilled Fig Strudel


Posted on August 28


I got a pound of figs from my CSA this week and one evening Michael and I brainstormed this savory phyllo strudel. Honey and rosemary-marinated figs are grilled and paired with red onion and olives, then spread on top of asiago-layered phyllo dough. Roll it up, bake and enjoy as a light lunch or appetizer.

Go to Vegetarianized.com for more pictures of this recipe, and nutrition and price information, plus other tasty recipes. Or, check back each Monday for a new tasty dish.

Servings:
10
Time: About 20 minutes active; less than one hour total

1 pound figs, stems trimmed and cut in half
2 tablespoons honey
1 tablespoon + 1 teaspoon extra virgin olive oil, divided
4–5 12" stems of rosemary, stripped and coarsely chopped, divided
1/2 teaspoon salt and pepper, each
1 medium red onion, sliced
1/2 cup olives, chopped
2 ounces asiago, pecorino or other hard, salty cheese, grated
3 ounces fontina, grated

1. Preheat oven to 350 degrees.

2. Heat grill or grill pan over medium heat. Meanwhile gently toss together figs, honey, 1 tablespoon extra virgin olive oil, 1 stem rosemary, salt and pepper in a medium bowl. Place figs, cut side down, on hot grill and grill 3-4 minutes per side. Remove and place back in bowl with marinade. Toss and let cool.

3. Put onion slices on grill where the figs were to soak up extra marinade. Grill 3-4 minutes per side. Remove and let cool. When cooled, chop coarsely and add onions and olives to figs. Toss gently.


4. Spray a large cookie sheet with cooking spray, and lay two sheets of phyllo dough on top. Spray the phyllo with cooking spray and then sprinkle 1/3 of the asiago and equivalent of one stem of rosemary on top.

5. Repeat twice more, then add a fourth set of two phyllo sheets on top. Spray with cooking spray, and at one end spread fig mixture into a 4" rectangle. Sprinkle with fontina. Carefully roll up the strudel, tucking it into itself and keeping the mixture inside. Lay seam side down, drizzle with remaining extra virgin olive oil and rosemary. Bake for 30 minutes. Let cool slightly and then slice.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and above all, tasty, lifestyle.