California Raisins: pear crostini with goat cheese, prosciutto, and spicy raisin compote

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RecipeRedux time!

This week’s competition is with California Raisins – which I use often as part of a snack, but don’t cook with often enough!  They’re naturally sweet, sun dried (How It’s Made did an episode I happened to catch a few months ago – never knew they dried on the vine!)  so they make a great addition to dessert and savory recipes.  Dried fruit is a great way to add sweetness, and lots of nutrients (notably fiber and potassium) in an unexpected and economic way, and raisins are the most versatile.

This little recipe is the perfect appetizer for holiday entertaining.  Simple ingredients, but all bring out and balance sweet spicy, and savory flavors.  Replacing crostini with a pear slice cuts out refined flour, and the cheese, prosciutto, and nuts add filling protein.  Delicious with some festive champagne!

Pear crostini with goat cheese, prosciutto, and spicy raisin compote

Ingredients

  • 1 lg pear
  • 3 oz goat cheese
  • 3 slices prosciutto
  • 1/4 c toasted slivered almonds
  • 1 c golden Califonia Raisins
  • 1/2 c water
  • dash nutmeg
  • dash ground red pepper

Directions
Roughly chop the raisins, and simmer for 5 minutes with water and spices (water should be absorbed, raisins soft).  Slice the pear from top to bottom to create rounds (dip in lemon water to prevent browning if not serving immediately).  Spread with one teaspoon of goat cheese. Roll each slice of prosciutto and cut into ribbons; unwrap and place on top of cheese.  Top with raisins, then add nuts.

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By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

6 thoughts on “California Raisins: pear crostini with goat cheese, prosciutto, and spicy raisin compote

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