Best 12 Goat Cheese And Fig Sandwiches On Raisin Bread Recipes

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Enjoy the beautiful balance of sweet and savory flavors in a goat cheese and fig sandwich. This sandwich combines the creamy texture of goat cheese with the sweet and slightly tangy flavor of fresh figs. The raisin bread adds a touch of sweetness and a slightly chewy texture to the sandwich. The flavors of the goat cheese, figs, and raisin bread create a delightful taste experience that is both satisfying and refreshing.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED GOAT CHEESE SANDWICHES WITH FIG AND HONEY



Grilled Goat Cheese Sandwiches With Fig and Honey image

These are just as good for breakfast as they are for supper! Mixing honey with the goat cheese mades it easy to spread on the cinnamon raisin bread. Adapted from Cooking Light magazine(June 2004). An African/Middle Eastern influenced recipe.

Provided by Sharon123

Categories     Breakfast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons honey
1/4 teaspoon grated lemon rind
4 ounces goat cheese
8 slices cinnamon raisin bread
2 tablespoons fig preserves
2 teaspoons basil, thinly sliced
1 tablespoon margarine, to coat bread (or cooking spray)
1 teaspoon powdered sugar

Steps:

  • Combine honey, lemon rind, and goat cheese, stirring till blended. Spread 1 tbls. goat cheese mixture on each of 4 bread slices; top each slice with 1 1/2 teaspoons preserves and 1/2 teaspoons basil. Top with remaining bread slices. Lightly coat oustide of each sandwich with margarine or cooking spray.
  • Heat a large nonstick skillet over medium heat. Add 2 sandwiches to the pan. Place a weight(cast iron or heavy skillet) on top of sandwiches; press gently to flatten. Cookk 3 minutes on each side, or until bread is lightly toasted, leaving pan on top of sandwiches as they cook.
  • Repeat with remaining sandwiches. Sprinkle with powdered sugar.
  • Makes 4 sandwiches.

Nutrition Facts : Calories 311.6, Fat 13.6, SaturatedFat 7, Cholesterol 22.4, Sodium 345.6, Carbohydrate 38.2, Fiber 2.4, Sugar 11.9, Protein 10.3

GOAT CHEESE AND FIG SANDWICHES ON RAISIN BREAD



Goat Cheese and Fig Sandwiches on Raisin Bread image

The Four Seasons Hotel (Simmonscourt Road) serves afternoon tea in the Lobby Lounge. It often includes this lovely fruit and cheese sandwich made on raisin bread. Posted for ZWT8 - these sound like lovely and yummy sandwiches.

Provided by Jostlori

Categories     European

Time 55m

Yield 12 sandwiches, 12 serving(s)

Number Of Ingredients 8

1 (10 ounce) package dried calimyrna figs, stemmed and chopped
1 3/4 cups water
3 tablespoons sugar
1 tablespoon fresh lemon juice
12 slices raisin bread
8 ounces logs plain goat cheese, such as St. Tola
2 tablespoons milk
fresh chives, sprigs cut into 1/2-inch pieces, for topping

Steps:

  • For the Fig Spread:.
  • In a medium saucepan over medium heat, combine the figs, 1 1/2 cups of the water, and sugar. Bring to a boil, then reduce 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 (adding remaining 1/4 cup of water if necessary), or until smooth. Makes about 1 3/4 cups.
  • For 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 3 minutes on each side, or until lightly browned.
  • In a small bowl or food processor, combine the goat cheese and milk. Whisk or blend until smooth. Spoon the mixture into a piping bag fitted with a star nozzle, and then pipe the cheese onto each round of bread.
  • Top with a spoonful of the fig spread and garnish with 2 pieces of chives.

HERBED GOAT CHEESE SANDWICHES



Herbed Goat Cheese Sandwiches image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 10

8 ounces low-fat cream cheese, room temperature
10 1/2 ounces mild goat cheese, such as Montrachet, at room temperature
1 1/2 teaspoons minced garlic (2 cloves)
1/2 teaspoon minced fresh thyme leaves
3 tablespoons minced fresh parsley
5 to 6 tablespoons low-fat milk
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 loaf dense 7-grain bread, thinly sliced
1 hothouse cucumber, unpeeled

Steps:

  • To make the spread: Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
  • To make the sandwiches: spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut the sandwiches into halves, thirds, or triangles.

Nutrition Facts : Calories 269 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 33 milligrams, Sodium 636 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 14 grams, Sugar 7 grams

FIG AND GOAT CHEESE TOASTS



Fig and Goat Cheese Toasts image

Provided by Ina Garten

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

1 (1-pound) loaf country bread or 2 baguettes, halved, and sliced crosswise 3/8-inch thick
1 (8.5-ounce) jar good fig spread, such as Dalmatia (see Cook's Note)
8 ounces plain creamy cheese, such as goat cheese, cream cheese, or ricotta
Kosher salt and freshly ground black pepper
2 ripe fresh figs, halved and thinly sliced lengthwise
Microgreens
Syrupy balsamic vinegar

Steps:

  • Toast the bread in a toaster and while it is still warm, spread the fig spread on each slice to cover it entirely. Place the cheese in a bowl and heat in the microwave for 30 to 45 seconds, until it's creamy and spreadable. Spread a layer of the cheese on the fig spread, leaving the edges of the fig spread visible. Sprinkle lightly with salt and pepper. Cut each toast crosswise to make appetizers that will be easy to eat. Place a fig slice on each piece, top with a few microgreens, and drizzle lightly with the balsamic vinegar. Serve at room temperature.

PROSCIUTTO, GOAT CHEESE, AND FIG SANDWICHES



Prosciutto, Goat Cheese, and Fig Sandwiches image

Categories     Sandwich     Goat Cheese     Fig     Summer     Prosciutto     Gourmet

Yield Makes 6 sandwiches

Number Of Ingredients 7

6 oz soft mild goat cheese (3/4 cup) at room temperature
1 1/2 teaspoons black pepper
3 tablespoons unsalted butter, softened
6 (4- to 5-inch) soft round seeded rolls, split
6 fresh figs, trimmed and sliced lengthwise 1/4inch thick
1/2 lb thinly sliced prosciutto
12 arugula leaves, tough stems discarded

Steps:

  • Stir together goat cheese and pepper with a fork. Spread butter on cut sides of rolls. Make sandwiches with rolls, peppered goat cheese, figs, prosciutto, and arugula.

GOAT CHEESE AND WATERCRESS TEA SANDWICHES



Goat Cheese and Watercress Tea Sandwiches image

Categories     Sandwich     Cheese     No-Cook     Vegetarian     Goat Cheese     Fall     Watercress     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

2 5 1/2-ounce logs soft fresh goat cheese (such as Montrachet), room temperature
1/2 cup chopped watercress leaves
16 thin slices cinnamon-raisin, date or whole wheat sandwich bread, crusts trimmed
5 tablespoons (about) unsalted butter, room temperature
3/4 cup finely chopped toasted pecans Watercress sprigs (for garnish)

Steps:

  • Mix cheese and chopped watercress in medium bowl. Season with salt. Spread mixture evenly over 8 bread slices. Top with remaining bread. Butter edges of sandwiches. Cut sandwiches diagonally in half. Place pecans on plate. Dip buttered edges of sandwiches into pecans. Arrange sandwiches on platter. Garnish with watercress sprigs. (Can be made 8 hours ahead. Cover sandwiches tightly; chill.)

FIG, GOAT CHEESE, AND CARAMELIZED ONION SANDWICHES



Fig, Goat Cheese, and Caramelized Onion Sandwiches image

Fresh figs, goat cheese, and golden-brown onions on a sandwich -- who knew?

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 30m

Number Of Ingredients 6

2 tablespoons olive oil
3 medium onions, halved and thinly sliced
Coarse salt and ground pepper
1/2 cup fresh goat cheese (3 1/2 ounces), room temperature
8 thick slices country bread
1/2 pound ripe fresh figs (about 8), stemmed and thinly sliced

Steps:

  • In a large skillet, heat oil over medium. Add onions, and season with salt and pepper. Cover, and cook, stirring occasionally, until onions have softened, 8 to 10 minutes. Uncover; cook until onions are golden brown, 10 to 12 minutes more (if skillet begins to darken, add cup water).
  • Dividing evenly, spread cheese on 4 bread slices. Top with onions and figs; sandwich with remaining bread.

Nutrition Facts : Calories 421 g, Fat 14 g, Fiber 7 g, Protein 14 g

GOAT CHEESE AND FIG QUICK BREAD



Goat Cheese and Fig Quick Bread image

Here's a recipe from France, where savory loaf cakes are often served with drinks before dinner. This one started with bits of goat cheese and snips of dried figs, and then moved closer and closer to the Mediterranean. It's got fruity olive oil, a handful of parsley (for brightness), a little rosemary and thyme (to set the mood and further establish the locale), some honey (always good with goat cheese) and scrapings of clementine zest (for surprise). You can use a neutral oil, if you'd like, olive or dried tomatoes instead of figs, basil instead of parsley, lemon instead of orange, or experiment with other cheeses. The loaf's pleasantly crumbly, and best enjoyed cut into thick slices.

Provided by Dorie Greenspan

Categories     snack, breads, quick breads, appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 15

Nonstick cooking spray or butter
4 ounces/115 grams very cold soft goat cheese
4 moist, plump dried figs (such as Kalamata), cut into 1/4-inch bits
1/3 cup/20 grams finely chopped fresh parsley
1 1/2 teaspoons finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
1 3/4 cups/225 grams all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3 large eggs, at room temperature
1/3 cup/80 milliliters whole milk, lukewarm
1/3 cup/80 milliliters olive oil
1 tablespoon honey
1 clementine or 1/2 tangerine

Steps:

  • Center a rack in the oven and heat the oven to 350 degrees. Coat an 8- to 9-inch loaf pan with baking spray (or butter the pan).
  • Cut the goat cheese into 1/2-inch pieces. It's a sticky, messy job, so don't aim for perfection. Refrigerate the cheese until needed.
  • In a small bowl, toss together the figs, parsley, rosemary and thyme; keep at hand.
  • In a large bowl, whisk together the flour, baking powder, salt and pepper. Working in a medium bowl, whisk the eggs until blended, then whisk in the milk, oil and honey.
  • Pour the wet ingredients over the flour mixture, and, using a sturdy spatula, stir until the dough is almost blended. You'll still see streaks of flour, and that's fine. Scatter the fig mixture over the dough, and then cover with the chilled bits of goat cheese. Grate the zest of the clementine or tangerine over the cheese. Using as few strokes as possible, stir everything together. Once again, it might not be perfect, and, once again, that's fine. Scrape the dough into the pan, and use the spatula to poke the dough into the corners and to even the bumpy top.
  • Bake for 34 to 38 minutes or until the top is golden, the cake has started to pull away from the sides of the pan, and, most important, a tester inserted into the center of the cake comes out clean. Unmold the cake onto a rack, turn it right side up and let it cool. You can serve the cake when it's slightly warm (it's not so easy to cut then, but it's delicious) or when it is at room temperature. Cut into thick slices. Wrapped well, the cake will keep for a day or two at room temperature.

FIG AND RAISIN BREAD



Fig and Raisin Bread image

This simple recipe yields a nice, rustic, crusty bread. Measurements are in cups instead of by weight because this is more about the ratio than the exact weight measurement.

Provided by Diana71

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 5h

Yield 8

Number Of Ingredients 8

¾ tablespoon active dry yeast
1 ½ cups warm water
1 tablespoon white sugar, or more as needed
3 ¼ cups bread flour
¾ tablespoon salt
1 cup raisins
5 large dried figs, roughly chopped
1 teaspoon cornmeal for dusting, or as needed

Steps:

  • Dissolve yeast in warm water. Add sugar to activate yeast. Add bread flour; sprinkle salt on top. Pour in raisins and figs; mix well.
  • Knead dough for about 10 minutes. Place in a large glass bowl and cover with plastic wrap. Let rise for 3 to 4 hours.
  • Turn dough out onto a floured surface. Pick up the side of the dough that's farthest from you and fold it inward, about 3/4 of the way across. Fold the last quarter of the dough all the way back over the far side, creating batard, or torpedo, shape. Press down on the seam with the side of your palm to seal it.
  • Preheat the oven to 475 degrees F (245 degrees C). Sprinkle some cornmeal over the dough and cover loosely; let proof for 45 minutes. Sprinkle more cornmeal onto a baking sheet; flip dough onto the sheet so the seam side faces up. Use a scoring tool or serrated knife to cut a few slashes into the top of the dough.
  • Bake in the preheated oven until top is golden brown and bottom sounds hollow when tapped, about 20 minutes. Let the loaf cool for at least 30 minutes, as it will continue to cook when it comes out of the oven.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 61.7 g, Fat 1.1 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 660.5 mg, Sugar 20.2 g

WARM GOAT CHEESE SANDWICHES



Warm Goat Cheese Sandwiches image

Basil pesto, sun-dried tomatoes and goat cheese intermingle to produce a savory, colorful, EASY vegetarian sandwich. Wonderful served with seedless purple grapes.

Provided by Alesa

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 4

1 (5 ounce) goat cheese, softened
½ cup basil pesto
¾ cup sun-dried tomatoes, softened and chopped
2 pita breads, cut in half

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
  • Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 25.3 g, Cholesterol 38 mg, Fat 25.5 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 11.2 g, Sodium 793.7 mg, Sugar 5.1 g

FIG, CARAMELIZED ONION AND GOAT CHEESE PANINI



Fig, Caramelized Onion and Goat Cheese Panini image

A taste of this sandwich whisks you to the Italian countryside. It combines sweet honey, dried figs, tangy goat cheese, nutty Asiago and salty prosciutto. We often pack it in our picnic basket for summer or fall outings. -Maria Brennan, Middlebury, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

6 tablespoons butter, divided
3 large onions, halved and thinly sliced
1 tablespoon sugar
1/4 teaspoon salt
12 dried figs, sliced
1 cup water
3 tablespoons honey
12 slices slices Italian bread (1/2 inch thick)
8 ounces Asiago cheese, sliced
12 thin slices prosciutto
3/4 cup crumbled goat cheese
Balsamic glaze, optional

Steps:

  • In a large skillet, heat 2 tablespoons butter over medium heat. Add onions, sugar and salt; cook and stir until softened, about 15 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally., Meanwhile, place figs, water and honey in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until liquid is almost evaporated, about 20 minutes., Preheat panini maker or indoor electric grill. Layer 6 slices of bread with Asiago cheese, prosciutto, goat cheese, caramelized onions and figs; top with remaining bread. Spread outsides of sandwiches with remaining butter., Cook sandwiches, covered, until bread is browned and cheese is melted, 4-5 minutes. If desired, drizzle with balsamic glaze.

Nutrition Facts : Calories 572 calories, Fat 31g fat (18g saturated fat), Cholesterol 108mg cholesterol, Sodium 1144mg sodium, Carbohydrate 52g carbohydrate (25g sugars, Fiber 5g fiber), Protein 26g protein.

GRILLED GOAT CHEESE & ARUGULA SANDWICHES



Grilled Goat Cheese & Arugula Sandwiches image

To create a more "grown-up" grilled cheese sandwich, I threw in tangy goat cheese and peppery arugula. I enjoy a similar combination on pizza, and it worked here, too! -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sun-dried tomato pesto
8 slices sourdough bread
1-1/2 cups roasted sweet red peppers, drained and patted dry
8 slices part-skim mozzarella cheese
1/2 cup crumbled goat cheese
1 cup fresh arugula
1/4 cup butter, softened

Steps:

  • Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.

Nutrition Facts :

Tips:

  • To make the sandwiches ahead of time, assemble them without the arugula and drizzle with olive oil. Wrap tightly in plastic wrap and refrigerate for up to 24 hours. When ready to serve, bring to room temperature and top with arugula.
  • If you don't have raisin bread, you can use another type of bread, such as baguette, ciabatta, or focaccia.
  • For a vegetarian sandwich, omit the prosciutto.
  • If you don't have fresh figs, you can use dried figs. Just be sure to soak them in warm water for 15 minutes before using.
  • You can also add a drizzle of honey or balsamic vinegar to the sandwiches for extra flavor.

Conclusion:

These goat cheese and fig sandwiches are a delicious and easy lunch or dinner option. They're perfect for a picnic or potluck, and they can be made ahead of time. The combination of sweet figs, creamy goat cheese, and salty prosciutto is sure to please everyone. So next time you're looking for a quick and easy meal, give these sandwiches a try.

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