Goat Cheese and Fig Sandwiches on Raisin Bread

The Four Seasons Hotel (Simmonscourt Road) serves afternoon tea in the Lobby Lounge. It often includes this lovely fruit and cheese sandwich made on raisin bread. Posted for ZWT8 - these sound like lovely and yummy sandwiches.

• Ready In: 55 mins
• Serves: 12
• Yields: 12 sandwiches

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

1. For the Fig Spread:
2. 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.
3. 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.
4. For the Sandwiches:
5. 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.
6. 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.
7. Top with a spoonful of the fig spread and garnish with 2 pieces of chives.