This spring McCutcheon’s released three new dynamite flavors: Strawberry Butter, Apricot-Ginger Butter, and Fig Preserves. My personal favorite of the three is the fig. It is sweet with just a touch of cinnamon. And with the crunch of the seeds it is just irresistible. So when one of the McCutcheon ladies suggested this recipe to me I began to research all the variations out there in preparation for this hallowed national celebration of the marriage of cheese and bread.
Some call for basil chiffonade, some for lemon zest, others honey. I decided to choose a blend of all these different variations. But that doesn’t mean you have to do what I did. This recipe is great to play with. You could mix the basil and go for a honey and walnut combination. If you are feeling nuts you could change the bread to focaccia add a drizzle of balsamic vinegar over a mix of basil and goat cheese. The culinary lesson here is that there are endless possibilities when you blend goat cheese and fig preserves. Let me know what you try.
I feel I should warn you that this sandwich made my knees go weak when I took that first bite. It is indescribably good. Whatever you do, do not nix the basil! You will understand why when you try it.
Fig and Goat Cheese Grilled Sandwiches
- 2 tbsp Honey
- 1/4 tsp lemon zest
- 2 tbsp McCutcheon’s Fig Preserves
- 1 (40z) package of goat cheese or chevre
- 8 slices of cinnamon-raisin bread
- 2 tsp sliced (or chiffonade) fresh basil
- cooking spray or unsalted butter
- Combine the honey, lemon zest, and goat cheese until well blended and smooth. (I actually used a goat cheese with honey already added to it. But of course adding honey is an easy option.)
- Layer the raisin bread with the goat cheese mixture, fig preserves, and basil.
- Grill the sandwiches on a panini machine or on a medium skillet in butter or with cooking spray until the bread is brown and crispy.
- Dig in until you are goat cheese and fig preserved out.