Goat Cheese and Fig Sandwiches on Raisin Bread

Recipe by Jostlori
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READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Fig Spread
  • 1
    (10 ounce) package dried calimyrna figs, stemmed and chopped
  • 1 34
    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
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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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