Dried Fig, Armagnac Jam and Fresh Goat Cheese Toast
Spread the goat cheese onto the toasted bread and spread evenly. Spread a dollop of the jam onto the top leaving a border of the cheese uncovered around the edge. Sprinkle with flake salt and fresh thyme and serve immediately.
FIG AND ARMAGNAC JAM
3 ounces dried figs, stems removed, diced
1/4 cup honey
1 1/2 tablespoons lemon juice
1/2 cups water
1 tablespoon Armagnac
In a saucepan, combine the figs, sugar, lemon juice and water and bring to a boil over high heat. Reduce the heat and simmer until the liquid thickens slightly, 8 to 10 minutes. Remove from the heat and let cool 5 minutes. Place in a food processor and puree until almost smooth. Add the Armagnac and pulse two times. Place in a bowl and store in the refrigerator.
Makes ¾ cup
6 full slices full-flavored rustic bread, toasted and cut in half diagonally
6 ounces fresh goat cheese, room temperature
Fig and Armagnac Jam, room temperature
Flake or Maldon salt
Fresh thyme to garnish