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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
Course: Appetizer, Cheese Plates
Keyword: Almond Roll, Fig Nut Roll
Calories: 844kcal



  • 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 ΒΌ-inch) slices. Serve with cheese. Makes 28 to 30 servings.


Calories: 844kcal | Carbohydrates: 97g | Protein: 23g | Fat: 48g | Saturated Fat: 4g | Sodium: 5mg | Potassium: 1593mg | Fiber: 24g | Sugar: 68g | Vitamin A: 565IU | Vitamin C: 13.1mg | Calcium: 391mg | Iron: 5mg