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Italian Sandwiches with Fresh Figs

6 ounces feta cheese
1/2 teaspoons black pepper
3 tablespoons unsalted butter, softened
1 focaccia (9 by 13 inch sheet)
Garlic flavored olive oil
6 fresh California figs, sliced lengthwise
8 ounces dry salami (12 slices) or thinly sliced prosciutto
1 ounce baby spinach leaves
Parsley springs; for garnish

Combine feta cheese, pepper and butter in a small bowl: mix and blend with a fork until smooth. Set aside. Divide focaccia into 6 equal portions. Slice each piece horizontally. Brush cut sides of each piece with garlic-flavored oil; arrange cut side up on a cookie sheet. Broil until golden brown. Spread cut sides of bottom slices with 2 tablespoons of cheese mixture each. Arrange fig slices on top and then layer with salami and baby spinach leaves. Garnish tops of sandwiches with parsley springs and decorative toothpicks.

Serves 6. Garlic flavored Olive Oil Slice 1 clove of garlic into 1/4 cup of olive oil and heat until warm.

Nutrition facts per serving: Calories, 480 (66 percent from fat); total fat 35 g (saturated 14 g); Protein 16g; Carbohydrates 25 g; Fiber 2 g; Cholesterol 70 mg; Sodium 1200 mg. Daily Values: 15 percent vitamin A, 6 percent vitamin C, 20 percent calcium, and 10 percent iron.

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