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This recipe is adapted from “Fig Heaven” by Marie Simmons (William Morrow Cookbooks, 2009).

6 large dried Calmyra (or Kalamata)  figs, stems trimmed, quartered
8 oz cream cheese, at room temperature
1/4 cup chopped walnuts
1/2 tsp kosher salt
2 Tbsp thinly-sliced green scallion tops, optional

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:
Add 1/4 cup diced smoked salmon (about 2 oz) to the food processor along with the walnuts and salt.

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