Goat Cheese and Fig Sandwiches on Raisin Bread
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
12 sandwiches
- Serves:
- 12
ingredients
-
Fig Spread
- 1 (10 ounce) package dried calimyrna figs, stemmed and chopped
- 1 3⁄4 cups water
- 3 tablespoons sugar
- 1 tablespoon fresh lemon juice
-
Sandwiches
- 12 slices raisin bread
- 8 ounces logs plain goat cheese, such as St. Tola
- 2 tablespoons milk
- fresh chives, sprigs cut into 1/2-inch pieces, for topping
directions
-
For the Fig Spread:
- In a medium saucepan over medium heat, combine the figs, 1 1/2 cups of the water, and sugar. Bring to a boil, then reduce heat and simmer, covered, for 20 to 25 minutes, or until most of the liquid has evaporated and the figs are nearly tender when pierced with a fork.
- Transfer the mixture to a food processor, add the lemon juice, and process for 20 to 30 seconds (adding remaining 1/4 cup of water if necessary), or until smooth. Makes about 1 3/4 cups.
-
For the Sandwiches:
- Preheat the broiler. With a 2-inch biscuit cutter, cut out a round from each slice of bread. Arrange the rounds on a baking sheet and toast them under the broiler for 2 to 3 minutes on each side, or until lightly browned.
- In a small bowl or food processor, combine the goat cheese and milk. Whisk or blend until smooth. Spoon the mixture into a piping bag fitted with a star nozzle, and then pipe the cheese onto each round of bread.
- Top with a spoonful of the fig spread and garnish with 2 pieces of chives.
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RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!