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.
fresh chives, sprigs cut into 1/2-inch pieces, for topping
Serving Size: 1 (110) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 62 g36 %
Total Fat 7 g10 %
Saturated Fat 4.3 g21 %
Cholesterol 15.3 mg
Sodium 181.4 mg
Dietary Fiber 1.8 g7 %
Sugars 9 g36 %
Protein 6.4 g
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.