Wednesday, November 18, 2015
This easy spread may come handy during the holiday party season. It is a very simple recipe and the spread is made entirely in a food processor. It is just another variation of a fig or quince spread that have been popular in recent years and are served with cheese, but it is less sweet and more crunchy thanks to the addition of celery and walnuts.
I made it recently just to used the figs that I discovered in the deep end of my refrigerator. They were getting very dry so I soaked them in a warm water to restore the moisture and just blended with all other ingredients. The spread goes well with all kind of hard cheese, especially the Spanish Manchego. It tastes even better if finished with pomegranate seeds which add extra taste and color.
Dried Figs and Walnuts Spread
6-8 dried figs, soaked in warm water for about 20 minutes, if they are too dry,
2 celery sticks, sliced,
1/3 cup toasted walnuts,
1 tbsp olive oil,
1 tbsp white wine,
salt and pepper to taste,
1/3 cup pomegranate seeds for decoration,
1/2 lb Manchego cheese cut into small triangles.
1. Put walnuts and celery in a food processor and swirl a couple of times until they break into smaller pieces.
2. Drain the figs and cut them into smaller pieces. Add them to the mix together with olive oil, wine, salt and pepper, and blend until figs turn into a purée but walnuts and celery pieces are still visible.
3. Transfer the spread to a bowl and let chill for two hours. Serve at room temperature spread on cheese and decorated with pomegranate seeds.