On a day trip from Barcelona, we visited the stunning mountainside monastery called Montserrat (below), we took a cable car to the top, where there were tables selling an impressive variety of little round dried fig cakes (pan de higo), each uniquely decorated with dried fruit and nuts. Thin slices of this cake are often used instead of a cracker with cheese. We brought some home to enjoy as an appetizer before dinner with wine. I added dried cherries to my variation for a bit of tang.
Blend all the ingredients in a food processor until a sticky dough-like consistency is achieved. If the mixture seems too dry, add a tiny bit more water. Using your hands, form it into a big patty. Decorate the top by pressing in more dried fruit and nuts. I used whole pine nuts, almonds & a slice of dried fig. Wrap & chill before serving, which makes it harden and easier to slice. Serve with wedges of Manchego cheese.
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