A New Take on an Old Fave

This is a new recipe which I am going to try this week. Sounds delish and not too bad on the calories. It is however, a little high on the sodium. If anyone cooks this let me know what you think!

Grilled Cheese
with Fig and Basil

Vegetarian Times Issue: January 1, 2006 p.42

Fresh basil and fig preserves transform good ol’ grilled cheese into a sophisticated sandwich. Honey-lovers will like this recipe as is; others may prefer the less-sweet honey-free rendition.

Directions

1. Combine chèvre and honey, if using, in bowl, and mix until well blended. Spread about 1 Tbs. mixture on each of 4 bread slices; top with 1/2 tsp. basil each. Spread remaining slices of bread with 1 1/2 tsp. fig preserves. Close sandwiches, and lightly coat both sides with cooking spray.
2. Heat large nonstick skillet over medium heat. Add 2 sandwiches to skillet. Place heavy skillet or pot on top of sandwiches; press gently to flatten. Cook 3 minutes on each side, or until bread is lightly toasted (leave skillet or pot on sandwiches while they cook). Repeat with remaining sandwiches. Serve warm.

Ingredient List

Serves 4

• 4 oz. chèvre (soft goat cheese)
• 1 Tbs. honey, optional
• 8 thin slices cinnamon-raisin bread
• 2 tsp. minced fresh basil
• 2 Tbs. fig preserves

Nutritional Information

Per SERVING:

Calories	280
Protein	10g
Total fat	10g
Saturated fat	5g
Carbs	40g
Cholesterol	30mg
Sodium	320mg
Fiber	3g
Sugars	20g