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.”
30 Minutes, plus 5 minutes to cool
- 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.
- Step 1 – Prepare Rustic Toasts
- Slice baguette in 1/4 inch slices at a diagonal.
- Melt unsalted butter in a saucepan over the stove, or in the microwave.
- Baste bread slices with melted butter using a basting brush.
- 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.
- Step 2 – Combine Compote Ingredients and Boil
- 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.
- Step 3 – Cool and Serve
- Transfer mixture to a small bowl and allow to cool for about 5 minutes
- Serve over crostini or rustic toasts topped with chèvre.