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


  1. 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.
  2. Preheat oven to 350F. Line a large, rimmed baking sheet with foil.
  3. Arrange bread on baking sheet. Brush both sides of each bread slice with oil. Bake 4 to 6 minutes,  until lightly toasted.
  4. 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