Valley Fig Growers

Mediterranean Nachos with California Figs

Serves 8 to 10


Fig-Olive Salsa

1 cup Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs, stemmed and finely chopped

1 cup diced red bell pepper

1 cup chopped Roma (plum) tomato

½ cup finely chopped red onion

½ cup chopped, pitted Kalamata olives

1/3 cup finely chopped parsley

¼ cup thinly sliced green onion

2 tablespoons lemon juice

2 tablespoons olive oil

4 teaspoons dried oregano

¼ to ½ teaspoon crushed red pepper, optional

For Nachos

2 cups shredded mozzarella cheese (part-skim or regular, not fresh mozzarella)

1 cup crumbled feta cheese (drained if in brine)

6 ounces pita chips, preferably whole grain, or homemade pita chips (recipe follows)


  1. In a small bowl, stir together Salsa ingredients. Toss to blend well. Set aside for 10 minutes to blend flavors, stirring occasionally.
  2. To bake and serve: Adjust oven rack to middle position. Preheat oven to 375°. Lightly oil a 14-inch inch pizza pan, 7-x-11-inch rectangular baking pan or other a shallow oven-safe pan. Spread half of chips in a single layer on pan. Top with half of Fig Salsa and sprinkle with half of each of the cheeses. Top with remaining chips, Salsa and cheese.
  3. Bake nachos in oven for 10 to 15 minutes, until mozzarella cheese melts. Serve at once.

Serves 8 to 10, as an appetizer.

To make pita chips: Preheat oven to 375°. Warm 1/3 cup olive oil with 1 clove smashed garlic in small saucepan over medium heat, just until fragrant. Discard garlic. Slice 6 ounces whole wheat pita breads in half lengthwise to make 4 rounds. Lightly brush one sides of each with garlic-oil. Cut each round into triangle-shaped wedges. Spread in single layer on a large, oiled baking sheet. Sprinkle with a pinch or two of salt, if desired. Bake for 5 to 10 minutes, until crisp.

Recipe and photo Lorelle Del Matto

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!

Nutrition Information

amount per serving

  • Calories 282
  • % Calories from Fat 45%
  • Fat14
  • Cholesterol 28
  • Protein 11
  • Carbohydrates 28
  • Fiber 5
  • Iron 2
  • Sodium 492
  • Calcium 273
  • Potassium 269