Baked Spinach With Goat Cheese and Onion-Raisin Compota

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: 30 mins
• Serves: 4-6

Ingredients

• Compota

• 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

• Baked Spinach

• 1⁄4 cup olive oil
• 2  cups  about 4 ounces  baby spinach leaves, stemmed
• 4  garlic cloves, slivered
• 6  ounces  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.