Goat Cheese And Fig Sandwiches On Raisin Bread Food

GOAT CHEESE AND FIG SANDWICHES ON RAISIN BREAD

Steps:

• 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.

FIG, GOAT CHEESE, AND CARAMELIZED ONION SANDWICHES

Steps:

• In a large skillet, heat oil over medium. Add onions, and season with salt and pepper. Cover, and cook, stirring occasionally, until onions have softened, 8 to 10 minutes. Uncover; cook until onions are golden brown, 10 to 12 minutes more (if skillet begins to darken, add cup water).
• Dividing evenly, spread cheese on 4 bread slices. Top with onions and figs; sandwich with remaining bread.

WARM GOAT CHEESE SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
• Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

GOAT CHEESE AND WATERCRESS TEA SANDWICHES

Steps:

• Mix cheese and chopped watercress in medium bowl. Season with salt. Spread mixture evenly over 8 bread slices. Top with remaining bread. Butter edges of sandwiches. Cut sandwiches diagonally in half. Place pecans on plate. Dip buttered edges of sandwiches into pecans. Arrange sandwiches on platter. Garnish with watercress sprigs. (Can be made 8 hours ahead. Cover sandwiches tightly; chill.)

GRILLED GOAT CHEESE SANDWICHES WITH FIG AND HONEY

Steps:

• Combine honey, lemon rind, and goat cheese, stirring till blended. Spread 1 tbls. goat cheese mixture on each of 4 bread slices; top each slice with 1 1/2 teaspoons preserves and 1/2 teaspoons basil. Top with remaining bread slices. Lightly coat oustide of each sandwich with margarine or cooking spray.
• Heat a large nonstick skillet over medium heat. Add 2 sandwiches to the pan. Place a weight(cast iron or heavy skillet) on top of sandwiches; press gently to flatten. Cookk 3 minutes on each side, or until bread is lightly toasted, leaving pan on top of sandwiches as they cook.
• Repeat with remaining sandwiches. Sprinkle with powdered sugar.
• Makes 4 sandwiches.

PROSCIUTTO, GOAT CHEESE, AND FIG SANDWICHES

Steps:

• Stir together goat cheese and pepper with a fork. Spread butter on cut sides of rolls. Make sandwiches with rolls, peppered goat cheese, figs, prosciutto, and arugula.