drunken raisin and crushed olive crostini
TOTAL TIME: 30 minutes
SERVES: 12 crostinis
Milk & Dairy
1 wheel brie
Pantry
1/2 cup California raisins
1/2 cup sweet white wine (Riesling)
¼ crushed Castelvetrano olives
1 baguette
olive oil
smoked salt (sub regular salt if you want)
Produce
2 lemons
Start your drunken raisins. Add 1/2 cup California raisins and 1/2 cup sweet white wine to a small pan and simmer until all liquid has evaporated. Remove from heat and set aside to let cool.
Start your whipped brie**. Straight from the fridge (it's easier do to this when really cold), remove rind from brie using a serrated knife. Cut into large chunks and set aside to bring to room temp.
Cook your crostinis. Preheat oven to 400F. Slice baguette into half inch rounds and drizzle generously with olive oil and salt. Bake for 5-10 minutes until golden brown but still somewhat soft.
Make your olive mixture. Tear 1/4 cup Castelvetrano olives into large chunks. Add to a small bowl with the zest of 2 lemons, a small squeeze of lemon juice, 1 tsp olive oil, 1/4 tsp smoked salt (or regular salt), and your wine-soaked raisins. Mix and taste, add more salt or lemon juice if desired. Set aside in fridge.
Finish your whipped brie**. To a stand mixer (or you can use a bowl with a hand mixer it will just be heavy on the hand), add your room temp brie and whip for about 5 minutes until it feels spreadable.
Assemble your crostinis. Layer each piece with whipped brie and top with drunken raisin mixture. Serve immediately.
Alternatively you can serve as separate components and have guests build their own so they don't get soggy!
Brie: You need to use a full wheel or it will not blend properly. If you're short on time/energy, you can totally skip whipping your brie if you like, just layer on thin slices before your drunken raisin mixture.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!