1package10 ounces dried Calimyrna figs, stemmed and chopped
1 3/4cupswater
3tablespoonssugar
1tablespoonlemon juice
Easy Button - buy some Fig preserves!
Instructions
To Make the Spread
In a medium saucepan over medium heat, combine the figs, 1 1/12 cup of water and the sugar. Bring to a boil, then reduce heat and simmer, covered, for 20-25 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 minutes seconds or until smooth. Add the remaining 1/4 cup of water if the mixture it too thick. Transfer the mixture to a bowl. You should have 1 1/4 cups. The other option is to use purchased fig preserves.
To Make Sandwiches
Preheat the broiler. With a 2 inch biscuit cutter, cut a round from each bread slice. Arrange rounds on a baking sheet and toast them under a broiler for 2-3 minutes on each side, or until lightly browned.
In a small bowl or food processor, combine the goat cheese and milk and process until mixed.
Spoon the mixture into a piping bag with a star tip and pipe onto bread rounds (or use a quart sized ziplock bag with one corner snipped.)
Top with a tablespoon of fig preserves and garnish with chives,
Any unused fig spread can be stored refrigerator for up to 1 month.