Grilled Cheese with Fig and Basil

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

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

chevre, honey, cinnamonraisin bread, fresh basil, preserves

Taken from www.vegetariantimes.com/recipe/grilled-cheese-with-fig-and-basil/ (may not work)