Prep 30 mins
Cook 27 mins
Something different for lunch.
- 8 ounces dried calimyrna figs (about 1 1/2 cups) or 8 ounces dried black figs, stems trimmed, quartered (about 1 1/2 cups)
- 4 slices rustic whole grain bread (1/4-to 1/2-inch-thick slices)
- 4 -6 ounces gruyere cheese (may substitute Fontina or mild Cheddar)
- Combine the figs and 1 cup water in a small saucepan; bring to a boil.
- Cook, covered, over low heat for about 20-25 minutes or until almost all of the water has been absorbed; cool slightly.
- Transfer the figs to the container of a food processor; process until chunky smooth.
- Transfer the "jam" to a plastic container with a tight-fitting lid, and refrigerate until ready to use.
- Preheat the broiler.
- Lightly toast the bread on both sides.
- Spread one side of the bread with a thick layer of the fig jam.
- Use a sharp knife or a cheese plane to cut off thick slivers of cheese, and lay them on top of the jam.
- Place the sandwiches on a pan and heat under the broiler until the cheese is soft and bubbly (about 1-2 minutes).
- Cut into pieces and serve immediately.
cheese and figs are one of my fave food combinations, i like to add a bit of honey too! yum!
Excellent and super easy. Made this on french bread and used a chipotle cheddar cheese. Also drizzled a little balsalmic vinegar glaze on it. If made in smaller pieces, would make a great finger-food appetizer!
Very, very good. Made this with jalapeno jack and enjoyed the hot/sweet combination. I'll try the cheddar tomorrow.