Grilled Fig Strudel

August 28, 2011

30 min or less active, 60 min or less total, appetizer, fall, main, summer

Information

Servings: 10
Time: About 20 minutes active; Less than one hour total
Price: About $16.00 total; $1.60 per serving
Nutrition (per serving):
Calories: 187
Protein: 6.3g
Fat: 8.3g
Saturated fat: 3.2g
Carbohydrates: 23.4g
Fiber: 1.8g
Sodium: 434.9mg
Cholesterol: 14.4mg
High In:
Good Source:
Low In:

Ingredients

• 1 lb figs, stems trimmed and cut in half
• 2 Tbsp honey
• 1 Tbsp + 1 tsp EVOO, divided
• 4-5 12" stems of rosemary, stripped and coarsely chopped, divided
• 1/2 tsp SnP
• 1 medium red onion, sliced
• 1/2 cup olives, chopped
• 2 oz asiago, pecorino or other hard, salty cheese, grated
• 3 oz fontina, grated
• 7 sheets of phyllo, thawed to room temperature

Preparation

1. Preheat oven to 350 degrees.
2. Heat grill or grill pan over medium heat. Meanwhile gently toss together figs, honey, 1 Tbsp EVOO, 1 stem rosemary and SnP 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 seem side down, drizzle with remaining EVOO and rosemary. Bake for 30 minutes. Let cool slightly and then slice.