Fig and Almond Roll

As Margaret suggests, this fig and almond roll goes well with cheese - if it lasts that long. It is a great temptation to just cut a slice during the day and nibble until the log is gone.

• 2 cups dried figs, finely chopped
• 2 tablespoons fig vincotto or balsamic vinegar
• 1 cup blanched whole almonds, roasted and roughly chopped

METHOD

Set aside one cup of the chopped figs. Marinate remaining cup in vincotto or balsamic overnight.

Roast almonds at 180° C (350° F) for 10 minutes or until golden, and chop roughly.

Process marinated figs in a blender, turn on to a clean work surface and knead with your hands. Add remaining figs and almonds together to make a soft mass. Roll in plastic film to a log about two inches in diameter. Chill overnight.

Remove cling film and slice. Serve with a soft white cheese. Will keep in a refrigerator for two months.

Goes well with soft cheese and almond bread, or some other type of Italian bread.

this recipe from www.inmamaskitchen.com

Contributor: Margaret E. Walker

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