Ingredients
-
-
3
-
1/2
-
2
-
3
-
1/4
-
1
-
-
1/4
-
2
-
4
-
6
-
-
-
Directions
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 , 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
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Steps
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1
Done
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Make Compota: Warm Oil in Small Skillet Over Medium Heat. Add Onion and Saut 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
Done
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Preheat Oven to 400f. |
|
3
Done
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Cook Spinach:warm Oil in Saut 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
Done
|
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. |
