Baked Spinach With Goat Cheese and Onion-Raisin Compota

Submitted by zeldaz51

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• Compota

• 44.37 ml extra-virgin olive oil
• 1 medium onion, chopped
• 473.18 ml golden raisins
• 44.37 ml honey
• 59.14 ml oloroso sherry wine
• 4.92 ml salt

• Baked Spinach

• 59.14 ml olive oil
• 473.18 ml about 4 ounces baby spinach leaves, stemmed
• 4 garlic cloves, slivered
• 170.09 g fresh goat cheese

directions

1. 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.
2. Preheat oven to 400°F.
3. 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.
4. 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.