Goat Cheese and Fig Sandwiches on Raisin Bread |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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 |
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.
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