Spanish cuisine · Breakfast & Eggs

Fig Bread with Cheese

A firmly pressed fig loaf with almonds, cinnamon and anise, sliced thin alongside aged Manchego.

Ingredients · for 8 servings

• 500 g dried figs
• 150 g almonds
• 1 tsp cinnamon
• 1 tsp ground anise
• 1 tbsp honey
• 2 tbsp anise liqueur (or orange juice)
• 1 pinch salt
• 200 g Manchego (aged)

Instructions

1. Trim the tough stems from the figs and, if they are very dry, soak them in lukewarm water for 10 min, then squeeze out well.
2. Toast the almonds in a dry pan over medium heat for 5 min until fragrant and lightly colored, then let cool and chop coarsely.
3. Pulse the figs in a food processor in short bursts into a sticky, still chunky mass — it should not turn to purée.
4. In a bowl, knead the fig mass thoroughly by hand with the almonds, cinnamon, anise, honey, anise liqueur and salt until evenly distributed.
5. Shape the mixture into two flat loaves about 3 cm high, wrap tightly in parchment paper, weigh down and let cure in the fridge for at least 12 hours.
6. Slice the loaf thinly with a sharp knife and arrange with shavings of Manchego on a wooden board.