Open-Faced Dried Fig and Melted Cheese Sandwiches |
|
 |
Prep Time: 30 Minutes Cook Time: 27 Minutes |
Ready In: 57 Minutes Servings: 4 |
|
Something different for lunch. Ingredients:
8 ounces dried calimyrna figs (about 1 1/2 cups) or 8 ounces dried black figs, stems trimmed, quartered (about 1 1/2 cups) |
4 slices rustic whole grain bread (1/4-to 1/2-inch-thick slices) |
4 -6 ounces gruyere cheese (may substitute fontina or mild cheddar) |
Directions:
1. Combine the figs and 1 cup water in a small saucepan; bring to a boil.
2. Cook, covered, over low heat for about 20-25 minutes or until almost all of the water has been absorbed; cool slightly.
3. Transfer the figs to the container of a food processor; process until chunky smooth.
4. Transfer the jam to a plastic container with a tight-fitting lid, and refrigerate until ready to use.
5. Preheat the broiler.
6. Lightly toast the bread on both sides.
7. Spread one side of the bread with a thick layer of the fig jam.
8. Use a sharp knife or a cheese plane to cut off thick slivers of cheese, and lay them on top of the jam.
9. Place the sandwiches on a pan and heat under the broiler until the cheese is soft and bubbly (about 1-2 minutes).
10. Cut into pieces and serve immediately.
|
|