A Word From The Cook

“Dried Fruit Compote with Chèvre on Crostini is a quick and easy appetizer that can be enjoyed year round. Serve warm or at room temperature. It's a mouthwatering combination of savory and sweet.”


Prep Time:

10 Minutes

Cook Time:

30 Minutes, plus 5 minutes to cool

Total Time:

45 Minutes


20-25 Servings


  • 1 Cup dry white or blush wine
  • 1/2 Cup sugar
  • 1/2 Cup water
  • 2/3 Cup raisins (black or golden)
  • 2/3 Cup sweetened cranberries (Craisins)
  • 2/3 Cup dried apricots
  • 2/3 Cup stemmed and quartered dried figs (pitted and diced dates can be substituted)
  • 1/4 Cup crystallized ginger (chopped)
  • 3-4 fresh thyme sprigs (de-stemmed and chopped)
  • 1 Cup chèvre cheese (goat cheese)
  • Your favorite savory crostini, or make your own by following Step 1 above (requires 1 rustic baguette & 1/4 cup unsalted butter).
  • This is also great for your gluten-free friends. Simply serve on a gluten free crisp instead of crostini.
  1. Step 1 – Prepare Rustic Toasts
    1. Slice baguette in 1/4 inch slices at a diagonal.
    2. Melt unsalted butter in a saucepan over the stove, or in the microwave.
    3. Baste bread slices with melted butter using a basting brush.
    4. Toast bread slices by spreading them out on a cookie sheet, and baking at 400 degrees until lightly browned around edges (approx. 8 minutes) then broil for 30-60 seconds.
  2. Step 2 – Combine Compote Ingredients and Boil
    1. Combine wine, sugar, water, dried fruit, ginger, and thyme in a medium saucepan and bring to a boil. Continue to cook over medium low heat for about 30 minutes, stirring occasionally, until liquid is syrupy.
  3. Step 3 – Cool and Serve
    1. Transfer mixture to a small bowl and allow to cool for about 5 minutes
    2. Serve over crostini or rustic toasts topped with chèvre.