Crostini with Figs and Nuts

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

Snip stems from figs and cut figs into small pieces.

Toast nuts in 300*F (150*C) 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).

Source: California Fig Advisory Board.