Info
- Course: Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 7 Times
Can be made ahead of time.
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Cream Cheese, Dried Fig, and Walnut Spread
Cookbook
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
Nutritional information is based on 24 servings.
46 kcal
1 % daily value
0 % daily value
1 % daily value
34 mg
4 mg
1 g
1 g
0 g
2 g
10 mg
66 mg
2 g
4 g
1 % daily value
