This delightful canapé is quick to make and unique addition to your appetizer or tea tray.
Course Afternoon Tea, Appetizer, Snack
Cuisine Edwardian, English, Low Fat
Cook Time 30minutes
Total Time 30minutes
12 slicesraisin bread
24 ouncelogs of plain goat cheeseroom temperature
2sprigsfresh chivescut into 1/2 inch pieces for topping
10ouncesdried Calimyrna figsstemmed and chopped
1 3/4cups water
3tbsp.sugaror use Stevia or other sugar substitute
1 tbsp. fresh lemon juice
Make the Spread
In a medium saucepan over medium heat, combine the figs, 1 1/2 cups of the water, and the sugar.
Bring to a boil, then reduce the 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 or until smooth. Add the remaining 1/4 cup of water if the mixture is too thick.
Transfer the mixture to a bowl. You should have 1 1/4 cups.
Make 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 three minutes on each side, or until lightly browned. If the weather is too hot, you can always toast the bread and then cut the rounds. Do save the scraps for croutons, stuffing, etc.
In a small bowl or food processor, combine the goat cheese and milk. Whisk until smooth.
Spoon the mixture in a piping bag with a star tip and pipe the cheese onto each round of bread. Alternatively, make your own bag out of parchment paper or a ziploc bag, making little “x” cuts at the tip.
Top with a tablespoon of fig spread and garnish with 2 pieces of chive
You can store the remaining fig spread in your refrigerator for up to 1 month.
*Note: You simply buy a high quality fig spread if you are pressed for time