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Author Notes: Sweet raisin jam and salty whipped feta make for a nice appetizer! All the parts can be make ahead and put together quickly when ready to serve. —inpatskitchen
Makes many crostini
- 1 tablespoon extra virgin olive oil
- 1/4 cup minced shallot
- 2 cups golden raisins
- 1/4 cup granulated sugar
- 3/4 to 1 cup water
- 2 tablespoons balsamic vinegar
- 6 ounces softened cream cheese
- 8 ounces crumbled feta cheese
- A few tablespoons milk or brine from the feta if you have it
- Baguette slices
- Extra virgin olive oil for brushing on the baguette slices
- Heat the oil in a small saucepan. Add the shallot and gently sauté until they soften. Stir in the raisins and sugar and add enough water to just cover the raisins.
- Bring the mixture up to a boil and then simmer until most of the liquid has evaporated. This will take about 15 to 20 minutes. Off the heat, stir in the balsamic vinegar and let cool.
- Place the mixture in a mini food processor or blender and blend until almost smooth. Remove to a bowl.
- Place the cream cheese and feta in a (mini) food processor, add a tablespoon of milk or feta brine and start processing, adding more liquid as needed to create a dense whipped mixture.
- Cut your baguette into 1/4 inch slices and brush each side with a little olive oil. Bake the slices in a pre heated 350F oven for about 10 minutes. Cool.
- When ready to serve, spread some of the whipped feta on each crostini and top with some raisin jam.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit