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Cream Cheese, Dried Fig, and Walnut Spread

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This simple cream cheese spread, made entirely in the food processor, reminds me of the cream cheese and date-nut-bread sandwiches I once relished at my favorite Chock Full O’ Nuts coffee shop when I was in college. (They were so rich that they were sold by the half sandwich.) Spoon it into crisp endive leaves or celery boats, spread it on pear or apple slices, crackers, or toast, or make a half sandwich on whole-grain bread. Or, for a more sophisticated taste, try the smoked salmon variation. Hot-smoked salmon has a more pronounced salty, smoky taste than brined salmon, but either type will work.

Yield: Makes about 1½ cups

Ingredients

  • 6 large dried Calimyrna figs, stems trimmed, quartered (see Note)
  • 8 ounces cream cheese, at room temperature
  • ¼ cup chopped walnuts
  • ½ teaspoon kosher salt
  • 2 tablespoons thinly sliced green scallion tops, optional

Directions

1. Finely chop the figs in a food processor. Add the cream cheese and process until combined. Add the walnuts and salt; pulse just to blend. Scrape into a bowl. Add the scallions, if desired.

2. Serve the spread on crisped endive leaves , celery boats, crackers, apple or pear slices, or toast, or use it as a sandwich spread.

Variation:

Cream cheese, dried fig, and walnut spread with smoked salmon: Add ¼ cup diced smoked salmon (about 2 ounces) to the food processor along with the walnuts and salt.

 

Notes

To finely chop figs in a food processor, lightly brush or spray the inside of the processor bowl and the metal blade with vegetable oil. If the figs are unusually dry, reconstitute them in boiling water for 10 minutes; drain and blot dry before chopping.


© 2004 Marie Simmons
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

46kcal (2%)
14mg (1%)
0mg (0%)
35mcg RAE (1%)
34mg
4mg
1g
1g
0g
2g
10mg (3%)
66mg (3%)
2g (10%)
4g (6%)
0mg (1%)
 

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