Rasin Jam and Goat Cheese Crostini

Preheat the oven to 350°F.

For the raisin jam: heat 1 Tbs. olive oil over medium-low heat in a large skillet. Add onion and ⅛ tsp. kosher salt, and stirring occasionally, cook until very soft and golden (approximately 10 - 15 minutes).

Stir in the vinegar, Sun-Maid Raisins, and Sun-Maid California Dried Mission Figs. Cook until figs and raisins have softened and the vinegar has reduced (approximately 5 minutes).

Add this mix to food processor and blend until it’s jammy. Let cool in a jar or glass bowl.

Drizzle or brush both sides of the baguette slices with remaining olive oil, and sprinkle with remaining salt. Bake 6 - 8 minutes until golden.

To assemble the crostini for serving, spread 1 Tbs. goat cheese on each slice of baguette. Top with 1 tsp. of jam and a pinch of fresh basil.