Chia Pudding with Dried Fig Relish

Chia Pudding with Dried Fig Fruit Relish

Chia pudding is loaded with nutrients and keeps you full, and when topped with Sun-Maid or Blue Ribbon Orchard Choice California Figs, it’s a great breakfast or healthy snack. Our California dried figs are finely chopped along with fresh strawberries for a topping that adds sweetness to this healthy treat. Speckled with chia seeds, strawberry seeds, and “seeds” of figs, this snack sparkles with crunch! Combining fresh and dried fruit gives multiple textures to a satisfying fruit relish. A pint mason jar is preferred to make the chia pudding recipe below, though you can use a medium sized bowl—just whisk the ingredients together instead of shaking them as indicated in the instructions below and cover the top with plastic wrap.

Chia Pudding with Dried Fig Relish

Course Breakfast, Snack
Servings 2

Ingredients

Chia Pudding

  • 1 cup unsweetened almond milk
  • 1/4 cup chia seeds
  • 2 teaspoons honey
  • 1/2 teaspoon pure vanilla extract
  • Kosher salt

Dried Fig Fruit Relish

  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, divided
  • 4 large strawberries, (1/2 cup) small dice

Instructions

  1. Pour the almond milk into your mason jar. Stir in the chia seeds, honey, vanilla, and a dash of kosher salt. Cap and seal the jar. Give it a few spirited shakes to ensure even distribution of the chia seeds with the other ingredients. Chill in the refrigerator until set, about 8 hours or overnight.

  2. Remove four California Figs, from the total amount, stemming and thinly slicing them. Set them aside.

  3. Make the fig fruit relish: With the remaining figs, stem and finely dice them. Stir them in a small bowl with the strawberries until combined.

  4. Assemble the chia pudding cups: Slide the slices of figs down the walls of two squat glass, pressing them into the glass if needed so they adhere. Divide half the chia pudding between both glasses. Top each with the fig and strawberry fruit relish.

Recipe and photo by Annelies Zijderveld

Charcuterie Plate with Dried Fig Relish

Pulling together the perfect charcuterie plate is a cinch especially with dried fig relish and these tips from Sally Pasley Vargas.

A show-stopping charcuterie platter makes a gorgeous statement for a party and it’s relatively stress free. In other words, it’s not cooking. It’s shopping!

The elements on the charcuterie plate—sliced cured meats, wedges of cheese, some pickles or olives, mustard, toasted nuts, fresh and dried fruit—pair well with something a bit tart and sweet, like this simple dried fig relish made with Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs.

The “recipe” for the charcuterie platter here is just a guideline. You can concentrate on a particular region and choose meats and cheeses from France, Italy or Spain for example, or you can be guided by what appeals to you that is available in the market. For the meats, allow 2 ounces per person for an appetizer platter, up to 5 ounces if the platter is for a meal. Choices range from pre-sliced meats such as prosciutto or Spanish ham (Serrano or Iberico), Italian dry cured beef (bresaola ), German speck and mortadella. Hard salamis such as sopressata, smoked kielbasa and capicola are also good candidates.

Offer three types of cheeses—something soft and pungent like a soft blue Castello, a triple crème Tur or Brillat-Savarin, or Brie; something firm like an aged Parmigiano; and something in between, like a Gouda or Spanish manchego. Once again, be guided by your taste and what is available, or focus on a particular region or country.

Wash all of it down with a chilled rose or sparkling Lambrusco. It’s officially summer; the living should be easy!

Charcuterie Plate with Dried Fig Relish

Course Cheese Plates
Servings 6 servings
Calories 600 kcal

Ingredients

Dried Fig Relish

  • 1 cup diced Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs
  • 1/3 cup coarsely chopped green olives
  • 1/4 cup coarsely chopped toasted almonds
  • 1 stalk celery, finely diced
  • 2 tablespoons snipped mint leaves
  • 1 1/2 tablespoons white balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the Platter

  • Dried Fig Relish
  • 12 ounces sliced, cured meat
  • 3 wedges of cheese
  • 1/2 cup toasted whole almonds
  • Small pot of mustard
  • 1/2 pound red or purple grapes
  • 1 cup blackberries
  • 1/2 cup olives
  • 1/2 cup cornichons
  • Toasted baguette slices
  • Crackers

Instructions

  1. In a bowl, stir together the figs, olives, almonds, celery, and mint leaves.

  2. Stir in the vinegar and oil and taste. Add salt and freshly ground black pepper. Transfer to a small serving bowl.

  3. Arrange the dried fig relish, meat, cheese, almonds, mustard, grapes, berries, olives and cornichons on a platter. Serve with baguette and crackers

Recipe and photo by Sally Pasley Vargas

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!