Raisin Crostini Appetizers


  • Crostini:
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced garlic
  • 6 slices Sun-Maid Cinnamon Swirl Raisin Bread
  • Tapenade:
  • 2 medium leeks (about 1-1/4 pounds)
  • 2 teaspoons olive oil
  • 1/2 teaspoon minced garlic
  • 1/2 cup pitted and chopped Kalamata olives
  • 1 tablespoon chopped fresh basil
  • salt and pepper
  • Directions:

    HEAT oven to 375° F. 
    COMBINE 2 tablespoons olive oil and 1/2 teaspoon garlic in a microwave-safe dish.   MICROWAVE on high for 20 seconds to infuse garlic flavor. 
    PLACE raisin bread on baking sheet.  Lightly brush top side of bread slices with garlic olive oil. 
    BAKE 6 minutes; turn and bake additional 6 minutes or until toasted. 
    REMOVE from baking sheet and cool on wire rack. 
    CUT diagonally into quarters.

    To make tapenade:

    TRIM ends and remove tough outer layers from leeks. 
    CUT lengthwise into quarters; rinse well. 
    SLICE crosswise into 1/8-inch thick pieces, using the white and light green part to measure 2 cups.

    HEAT 2 teaspoons olive oil in skillet over medium heat. 
    SAUTE leeks and garlic until softened, about 7 minutes. 
    REMOVE from heat and stir in olives and basil. 
    SEASON with salt and pepper to taste. 
    SERVE warm or room temperature. 
    SPOON 1 rounded teaspoonful onto each crostini and arrange on a platter, or serve tapenade with a basket of raisin crostini for guests to serve themselves.

    Makes about 1-1/4 cups tapenade.

    Nutrients per Serving (3 pieces): Calories 120; Protein 3g; Fat 13g (Sat. Fat 1g); Carbohydrate 17g; Dietary Fiber 1g; Cholesterol 0mg; Sodium 170mg