Valley Fig Growers

California Fig & Toasted Nut Roll

Makes 30 slices


14 ounces Blue Ribbon Orchard Choice or Sun-Maid Mission California Figs (2 cups)

2 teaspoons finely grated lemon or orange zest

2/3 cup toasted, blanched whole almonds, toasted walnut pieces, roasted marcona almonds (without skins) or roasted mixed nuts without peanuts


  1. 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.  
  2. 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.
  3. To serve, unwrap and cut with sharp knife into thin (about ¼-inch) slices.  Serve with cheese.  Makes 28 to 30 servings.


Lemon-Pepper: Use lemon zest as directed above. After forming log, roll in 2 teaspoons coarsely ground or cracked black pepper, covering log evenly. Wrap in parchment and store as directed.

Rosemary: Replace lemon or orange zest with 2 tablespoons finely chopped fresh rosemary.