Goat Cheese Crostini with Dried-Fruit Compote

Compotes made with a mixture of dried fruits are sweet, a little savory, and very flavorful. They make great toppings for easy crostini appetizers—and a smear of creamy goat cheese adds a tangy bite to balance the sweetness.

For this recipe, I used dates, dried Turkish apricots, and raisins. Dried cranberries, dried cherries, prunes, and figs are all tasty contenders.

Compotes aren’t just for appetizers—they make great meat relishes too. Check out Pan-Grilled Chicken Breasts with Apricot Compote. For another crostini idea, see Cream Cheese Crostini with Prosciutto and Tapenade.

Makes 25 crostini

Ingredients

• 1 tbsp unsalted butter
• 2 tsp finely chopped shallot
• 1/2 cup seedless raisins
• 1/2 cup apricot preserves
• 1/3 cup chopped dried Turkish apricots (about 2-1/2 oz whole)
• 1/3 cup chopped pitted dates (about 3 oz whole)
• 1/2 cup water
• 2 tbsp light brown sugar
• 1/2 tsp ground cinnamon
• sea salt
• freshly ground black pepper
• 25 1/3-inch slices of baguette, lightly toasted
• 4 oz goat cheese, room temperature

Compote Ingredients 

Chopped Apricots and Dates 

Sliced Baguette

Preparation

1. Heat a small saucepan over medium heat and add the butter and shallot. Cook, stirring frequently, 2 minutes.
2. Add the raisins and next 6 ingredients (through cinnamon) and season with salt and pepper. 
3. Bring to a simmer, then decrease the heat to medium-low and cook, covered with the lid slightly ajar, until the dried fruits begin to soften, 10 minutes.
4. Uncover and cook until the compote has thickened, about 8 minutes. Remove from the heat and let cool to room temperature.
5. Lay the toasted baguette slices on a work surface and spread each with goat cheese (about 1 tsp each). Divide the compote on top.

Butter and Shallot 

Compote Mixture Beginning to Cook

Dried-Fruit Compote 

Bread Topped with Cheese and Compote

Arrange the crostini on a platter and serve.

Goat Cheese Crostini with Dried-Fruit Compote