Dried Fig and Walnut Appies

Doreen Fish


Can be made as a spread or spread over a puff pastry sheet and served as a hot appy!!
I served it with the pastry. Delicious!!

pinch tips: How to Slice & Mince Vegetables Like a Pro



2 cups


10 Min


15 Min


2 c
chopped dried figs
1/2 c
cognac...i used brandy as that was what i had on hand....
2 Tbsp
canola oil
shallot, finely chopped
2 clove
garlic, minced
anchovy fillets or 1 tsp anchovy paste
3/4 c
chopped walnuts , toasted
2 Tbsp
chopped fresh parsley
salt and pepper
baguette, sliced if using

Directions Step-By-Step

Bring figs and cognac to a gentle boil.Reduce heat and simmer gently for 10 mins or until figs are soft and cognac is absorbed...this will happen quickly and the figs really absorbed all the liquid. Continue cooking on low heat and watch carefully to avoid scorching.. Remove and heat and cool slightly.
Meanwhile, heat oil over medium heat in a small skillet, cook shallot, garlic and anchovies for 3 mins or until very soft.Stir in walnuts and parsley. Pour fig mixture into a food processor and add shallot mixture. Puree until smooth. Season with s&p to taste. Serve in a bowl with baguette slices.
I used 2 sheets of puff pastry and spread with the mixture.Sprinkle with a little shredded cheddar cheese and roll up. Slice into 1 inch slices and bake in 400 degree oven for approx 15 mins until golden brown.

This spread can be made ahead for up to a week.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian