By Rebecca DeAngelis


Preheat oven to 325F.


Place the chopped figs in a medium mixing bowl and cover with warm water. (For a more adult version, add some grappa to to the liquid.) Allow the figs to sit until they've plumped up and rehydrated.


Roughly chop the almonds and walnuts. In a separate mixing bowl, combine the nuts, raisins, honey, sugar, cinnamon, nutmeg, salt, pepper and lemon zest and toss to combine. Drain half of the water from the fig mixture, then add the plump figs and remaining liquid to the nut mixture. Add 1/4 cup of the olive oil, mix, then press the mixture into a 9-inch baking pan. 


Combine the breadcrumbs, brown sugar, remaining olive oil and salt. Top the fig mixture with an even layer of the breadcrumb mixture and bake until golden brown, about 20-30 minutes. 


Serve warm or at room temperature.