Golden Raisin and Apricot Compote on Crostini
- Yield: 20-24 pieces
- Prep: 10 minutes
- Cook: 20 minutes
An easy, rustic appetizer for any occasion that lets the flavors of California raisins shine.
- 2tablespoons butter
- 1/4cup diced onion
- 2/3cup apple juice or cider
- 3/4cup California dark raisins
- 1/4 cup California golden raisins
- 2/3cup chopped dried apricots
- 2tablespoons sherry vinegar (or apple cider vinegar)
- 1/2teaspoon ground cinnamon
- 2pinches ground cloves
- 1pinch cayenne (red) pepper
- 1/2cup apricot preserves
- 1/2cup chopped walnuts
- 1 baguette loaf, thinly sliced
- 3tablespoons olive oil
- 3tablespoons chopped parsley
- Parmesan cheese shavings
- Melt butter in a medium saucepan over medium-high heat. Add onions; cook until tender, 2 to 3 minutes. Add apple juice, raisins, apricots and vinegar. Bring to a simmer. Cook, stirring occasionally, until liquid is almost completely evaporated, 6 to 8 minutes. Reduce heat to medium. Stir in cinnamon, cloves, cayenne pepper, preserves and walnuts. Cook, stirring occasionally, until mixture has thickened slightly. Remove from heat; cover.
- Preheat oven to 350F. Line a large, rimmed baking sheet with foil.
- Arrange bread on baking sheet. Brush both sides of each bread slice with oil. Bake 4 to 6 minutes, until lightly toasted.
- Spoon the raisin mixture onto a serving platter; sprinkle with parsley. Serve with toasted crostini and Parmesan cheese, allowing guests to build their own crostini.
Recipe by Naylet LaRochelle