Crostini With Figs And Nuts Recipe

1 package (8 oz) California dried figs
3/4 cup nuts, very coarsely chopped
1 carton (12 oz) soft cream cheese
Baguette

Snip stems from figs and cut figs into small pieces. Toast nuts in 300-degree oven for 5 to 6 minutes, just until fragrant but not browned. Combine figs, nuts and cheese in food processor or mixer and process just until blended. Heat baguette to freshen. Cut crosswise into small slices. Spread each slice with fig mixture.

Garnish with small edible flowers or petals. Store in refrigerator. Serve at room temperature. Makes 2 cups spread (about 36 appetizers).