Prep 10 mins
Cook 20 mins
A recipe adapted from James Campbell Caruso's "Espana", published in New Mexico Magazine, May 2013. Serve this as a tapa or a side. Save the extra compota in the fridge for other uses, such as sandwiches or with cheese and crackers.
- 3 tablespoons extra-virgin olive oil
- 1⁄2 medium onion, chopped
- 2 cups golden raisins
- 3 tablespoons honey
- 1⁄4 cup oloroso sherry wine
- 1 teaspoon salt
- 1⁄4 cup olive oil
- 2 cups about 4 ounces baby spinach leaves, stemmed
- 4 garlic cloves, slivered
- 6 ounces fresh goat cheese
- Make Compota: Warm oil in small skillet over medium heat. Add onion and sauté until translucent and soft (about 5 minutes). Stir in remaining ingredients and simmer 5 minutes. (Depending on moisture content of raisins, you may need to add 1 to 2 tablespoons of water to keep mixture from drying out.) Remove from heat and set aside. Can be made up to several days ahead and refrigerated.
- Preheat oven to 400°F.
- Cook Spinach:Warm oil in sauté pan over medium heat. Stir in spinach and garlic, and cook until spinach is wilted and garlic is fragrant (about 3 minutes). Cover pan if moisture makes spinach pop.
- Assembly: Divide spinach into 4 or 6 cazuelas (small terra-cotta dishes) or heatproof ramekins. Spoon equal amount of goat cheese over each and top with about 1 tablespoon compota. Bake until cheese is bubbly (about 5 minutes). Serve hot.