Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 60 hors d'oeuvres

　　2 cups old-fashioned rolled oats

　　1/4 cup plus 2 tablespoons all-purpose flour

　　1 teaspoon salt

　　3/4 teaspoon baking powder

　　1/2 stick (1/4 cup) cold unsalted butter, cut into bits

　　1/4 cup plus 2 tablespoons milk

　　1 cup quartered dried Calimyrna figs, stems discarded

　　1/2 cup dry red wine

　　2 tablespoons honey

　　3 tablespoons tiny fresh thyme sprigs

　　1/2 cup plus 2 tablespoons soft mild goat cheese (about 5 ounces)

　　

Step 1

Preheat oven to 375°F. and butter 2 large baking sheets.

　　

Step 2

In a food processor pulse oats until chopped fine. Add flour, salt, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. On a lightly floured surface roll out dough 1/8 inch thick (about a 13-inch round) and using a 1 1/2-inch cutter cut out about 60 oatcakes. Arrange oatcakes on baking sheets 1 inch apart and bake in middle of oven 12 minutes (oatcakes will not change color). Transfer oatcakes to a rack and cool completely.

　　

Step 3

In a small saucepan combine figs, wine, honey, and 1 tablespoon thyme sprigs and simmer, stirring occasionally, until most liquid is evaporated. Transfer fig mixture to a small bowl and cool.

　　

Step 4

Top each oatcake with about 1/2 teaspoon goat cheese, a fig piece, and a few thyme sprigs.