More Figgy Goodness

I was looking for an appetizer to make for a department potluck last week, and happened upon a recipe for salted figs with oregano in Diane Kochiias’s book, Meze. The recipe is embarrassingly simple. You soften dried figs in boiling salted water for five minutes. Drain the figs and place them on a sheet of parchment paper. Sprinkle on some oregano and freshly ground black pepper. Wrap the figs in the parchment paper, then overwrap the package in foil. Bake at 350° for 20 minutes, and serve warm. I drizzled some balsamic vinegar on top after baking. The figs were well received at the potluck. I had some leftovers, so I served them to our cronies the following night. All were impressed.