Warm Fresh Fig Spread
During fresh fig season, make Joanne Weir's warm fig spread recipe. Serve on a cheese board with dried figs or for dessert with ricotta and honey.
Servings: 2 cups
- 1/2 cup walnuts
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 clove garlic
- 1 pound fresh figs , stems removed and very coarsely chopped
- 1/4 teaspoon chopped fresh rosemary
- 1 teaspoon aged balsamic
- Kosher salt
- Cheese Board with Orchard Choice and Sun-Maid California Dried Figs and Nuts
Preheat an oven to 375F. Place the walnuts on a baking sheet and toast in the oven until light golden, very hot to the touch and aromatic, about 7 to 8 minutes. Remove from the oven and let cool. Coarsely chop and set aside.
Melt the butter and warm the olive oil in a medium frying pan over medium heat. Add the garlic and cook until aromatic, about 15 seconds. Do not let it turn brown. Add the figs and rosemary and stir until the figs are warm and begin to soften. Place the figs in a bowl, add the walnuts, balsamic and season with salt.
Photos by Melissa McArdle
NOTES: Serve on a cheese board, as a dessert with ricotta and drizzled with honey or on a crostini topped with ricotta and this fresh fig spread.
Calories: 119kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 1mg | Potassium: 164mg | Fiber: 2g | Sugar: 10g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg