Friday, October 12, 2007

Grilled Goat Cheese Sandwich with Fig and Honey

The title says it all, does it not? This recipe from Cooking Light perhaps sounds strange, but the combination of ingredients have such a delicate balance of flavors. It's not too sweet, not too savory, but 100% decadent (without the guilt from grabbing a pastry at the coffee shop!)

I wouldn't change a thing from the recipe, but here's the quick rundown of what I did specifically:

-Using a spoon, mix a couple tablespoons of crumbled goat cheese with plenty of lemon zest and a good squeeze of honey to make it all stick together.

-It doesn't really spread easily, so use your (clean!)fingers to pat it down on a slice of cinnamon bread. I used Cinnabon brand cinnamon bread--I didn't miss the raisins.

-Spread a layer of fig preserves over the goat cheese and top with thinly sliced fresh basil (never substitute dried). I used about 3-4 leaves.

-Cook in a frying pan coated with nonstick cooking spray on medium-medium high, using a heavy pot to weigh the sandwich down and "smoosh" it together (I found my tea kettle filled with water was the perfect size).

-After cooking sandwich for 2-3 minutes each side, slice in half to make two triangles and sprinkle with powdered sugar.

Note: Sorry about the bad picture...I was running late for the bus, so I had to snap quick!

1 comment:

Bart Bradshaw said...

Could you use a panini maker or a George Foreman and get the same effect? That's how I make almost all of my sandwiches these days.