These are equally good for breakfast or dinner. Mixing honey with the goat cheese makes it easier to spread over the cinnamon-raisin bread.
This recipe makes 4 sandwiches
2 teaspoons honey
1/4 teaspoon grated lemon rind
1 (4-ounce) package goat cheese
8 (1-ounce) slices cinnamon-raisin bread
2 tablespoons fig preserves
2 teaspoons thinly sliced fresh basil
1 teaspoon powdered sugar
- Combine first 3 ingredients, stirring until well blended. Spread 1 tablespoon goat cheese mixture on each of 4 bread slices; top each slice with 1 1/2 teaspoons preserves and 1/2 teaspoon basil. Top with remaining bread slices. Lightly coat outside of bread with cooking spray.
- Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches. Sprinkle with sugar.
Cooking Light, June 2004 Photo by Randy Mayor; Melanie Clarke