1 ¼ cups chopped dried mission figs (approximately 9 ounces)
¼ cup superfine sugar
1/3 cup orange sections, coarsely chopped
1 teaspoon orange rind, grated
1/3 cup fresh orange juice (approximately 1 orange)
½ teaspoon fresh rosemary, chopped
40 (½-inch-thick) slices French bread baguettes, toasted
1 ¼ cups finely crumbled extra firm tofu
5 teaspoons finely chopped walnuts
Combine first 6 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until figs are tender. Uncover and cook 5 minutes or until mixture thickens. Remove from heat; cool to room temperature.
Top each bread slice with 1½ teaspoons fig mixture and 1½ teaspoons crumbled tofu. Arrange sliced baguettes on a baking sheet; sprinkle evenly with walnuts. Broil 2 minutes or until nuts begin to lightly brown.
Chef’s Tip: The fig jam can be prepared up to three days in advance, and stored in the refrigerator. Bring to room temperature, and assemble sliced baguettes just before serving. For smaller groups, use half the amount of bread. Leftover jam is great on toast at breakfast.