Goat Cheese and Fig Sandwiches on Raisin Bread

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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. Posted for ZWT8 - these sound like lovely and yummy sandwiches.”
12 sandwiches

Ingredients Nutrition

  • Fig Spread
  • 1 (10 ounce) packagedried calimyrna figs, stemmed and chopped
  • 1 34 cups water
  • 3 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • Sandwiches
  • 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


  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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