Goat Cheese And Fig Sandwiches On Raisin Bread - cooking recipe

Ingredients

Fig Spread
1 (10 ounce) package dried calimyrna figs, stemmed and chopped
1 3/4 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

Preparation

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.