Oatcakes with Goat Cheese and Fig |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 60 |
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Can be prepared in 45 minutes or less. Ingredients:
2 cups old-fashioned rolled oats |
1/4 cup plus 2 tablespoons all-purpose flour |
1 teaspoon salt |
3/4 teaspoon baking powder |
1/2 stick (1/4 cup) cold unsalted butter, cut into bits |
1/4 cup plus 2 tablespoons milk |
1 cup quartered dried calimyrna figs, stems discarded |
1/2 cup dry red wine |
2 tablespoons honey |
3 tablespoons tiny fresh thyme sprigs |
1/2 cup plus 2 tablespoons soft mild goat cheese (about 5 ounces) |
Directions:
1. Preheat oven to 375°F. and butter 2 large baking sheets.
2. In a food processor pulse oats until chopped fine. Add flour, salt, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. On a lightly floured surface roll out dough 1/8 inch thick (about a 13-inch round) and using a 1 1/2-inch cutter cut out about 60 oatcakes. Arrange oatcakes on baking sheets 1 inch apart and bake in middle of oven 12 minutes (oatcakes will not change color). Transfer oatcakes to a rack and cool completely.
3. In a small saucepan combine figs, wine, honey, and 1 tablespoon thyme sprigs and simmer, stirring occasionally, until most liquid is evaporated. Transfer fig mixture to a small bowl and cool.
4. Top each oatcake with about 1/2 teaspoon goat cheese, a fig piece, and a few thyme sprigs.
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