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
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.
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