Whether it’s fig season or not, you can make these delicious fig and cheese open-faced sandwiches – actually bruschetta. If you don’t have your own home-made fig preserves, you can find jars at the grocery store. These flavors are a perfect marriage of tangy and sweet – one of my favorite combos. You have the sharp blue cheese, then the sweet preserves – oh yum! And it’s all filled in with mild chicken chunks, making it quite hearty. (Sometimes I leave off the chicken and just have the cheese, preserves, and some type of green on top which could also be chopped fresh rosemary.)
Open-Faced Chicken, Fig, and Blue Cheese Melts
Yield: 2 servings
4 slices country sour dough bread, lightly toasted
4 tablespoons interesting mustard (I used McCutcheon’s Vidalia Onion Mustard from Central Market)
8 ounces sliced cooked chicken
4 tablespoons fig preserves
4 – 6 tablespoons crumbled blue cheese
½ cup dandelion greens or arugula
- 1. Place toasted bread on baking sheet and spread each piece with mustard. Layer with chicken, dollops of fig preserves, and blue cheese.
- 2. Broil 2 – 3 minutes or until blue cheese begins to melt. Top with greens and serve immediately.