Open-Faced Dried Fig And Melted Cheese Sandwiches - cooking recipe

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)

Preparation

Combine the figs and 1 cup water in a small saucepan; bring to a boil.
Cook, covered, over low heat for about 20-25 minutes or until almost all of the water has been absorbed; cool slightly.
Transfer the figs to the container of a food processor; process until chunky smooth.
Transfer the \"jam\" to a plastic container with a tight-fitting lid, and refrigerate until ready to use.
Preheat the broiler.
Lightly toast the bread on both sides.
Spread one side of the bread with a thick layer of the fig jam.
Use a sharp knife or a cheese plane to cut off thick slivers of cheese, and lay them on top of the jam.
Place the sandwiches on a pan and heat under the broiler until the cheese is soft and bubbly (about 1-2 minutes).
Cut into pieces and serve immediately.