Dried Fig, Armagnac Jam and Fresh Goat Cheese Toast
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
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