Goat Cheese And Fig Sandwiches On Raisin Bread

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 1 (10 ounce) package dried calimyrna figs, stemmed and chopped
• 1 3/4 cups water
• 3 tablespoons sugar
• 1 tablespoon fresh lemon juice
• 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

Recipe

• 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.