California Fig & Toasted Nut Roll

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fig and toasted nut roll

A fig nut roll is a terrific addition to a cheese plate or charcuterie board. A fig almond roll makes a pretty appetizer on its own to eat alongside glasses of wine.

fig and toasted nut roll

Fig Salami

In Italian cuisine, it’s also called “salami di fichi” or fig salami, which makes sense given the shape of the fig nut roll. Sometimes, you’ll even find that they include cocoa powder for a chocolatey, fig, and nut roll that doubles as dessert.

Types of Figs

Sun-Maid and Orchard Choice Mission Figs are what you’ll see featured in the video below. They’re jammy and deeply fruity—this would be the type of fig we would suggest using to pair with red wine or rose. If you’re planning a nosh for bubbles and white wine, go with Sun-Maid and Orchard Choice Golden Figs. Their sweetness and fig flavor is more delicate with a tangy and slightly nutty taste.

About Nuts for the Fig Nut Roll

You’ll see that blanched almonds are called for in the fig almond roll recipe below. You could also use roasted nuts, pulling out all of the peanuts in advance, for a completely different flavor. Roasted nuts deepen the nutty flavor whereas raw nuts have a cleaner milder taste. Your pick!

Tips for Being Ready to Roll

A food processor will be your friend for making the recipe. You’ll process the nuts and figs until jammy and paste-like. Then, you’ll gather the paste into a sheet of parchment and roll it up into a log, sealing the ends. The roll goes into the refrigerator to chill and set the shape.

California Fig & Toasted Nut Roll

For your next charcuterie plate and cheese board, make an almond roll. Sticky sweet California dried figs and nuts make this fig nut roll resemble membrillo
fig and toasted nut roll



  • Remove and discard fig stems. Cut figs into quarters. Place in bowl of food processor with lemon or orange zest and process until figs are finely chopped and form a paste, stopping to scrape bowl once or twice as needed.
  • Turn fig mixture out of bowl onto a piece of parchment paper. If nuts are large, cut into halves or quarters. Knead nuts into fig mixture, distributing evenly and covering nuts completely with fig mixture. Form mixture into a compact 8-inch long log. Wrap parchment paper around log, folding in ends to seal. Place in a plastic bag and seal bag. Chill for 12 to 24 hours.
  • To serve, unwrap and cut with sharp knife into thin (about ¼-inch) slices. Serve with cheese. Makes 28 to 30 servings.

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!

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