Bastirma & Figs Hors d’oeuvres


  • 9 Slices of Bastirma
  • 6 Figs (Fresh or Dried*), Sliced in Half
  • 3 Rounded Tablespoons of Labneh
  • 3 Tablespoons Sliced Sun-dried Tomatoes
  • A Handful of Colorful Mini Heirloom Tomatoes, Sliced
  • Pinch of Paprika
  • Fresh Ground Pepper to Taste
  • Basil and Dill for Garnish

*If using dried figs, soak in water till plump


  • 3 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Honey
  • 1/2 Teaspoon Orange Zest
  • 1/2 Lemon Juice
  • 1 Teaspoon Dijon Mustard
  • 1 Clove Garlic, Minced Fine


Mix all ingredients in dressing and put aside. Next, plate the Bastirma in 3 sections with 3 slices each. Add 1 tablespoon of labneh to each section. Next, add sliced figs and sun-dried tomatoes to each section. Sprinkle labneh with paprika and garnish with basil and dill. Add fresh ground pepper to taste. Finally, take a spoon and drizzle some dressing over the dish.