3/4 Cup Rehydrated Raisins
1/2 Cup Toasted Pine Nuts
1 Tbsp Red Currant Jelly
2 Tsp Balsamic Vinegar
1 Loaf Sourdough
4-5 Tbsp Extra Virgin Olive Oil
8 oz. Carmelis Chevry Plain or Provence
2-3 Tbsp Basil Pesto
1 14 oz Can of Artichoke Hearts
Once raisins are rehydrated drain raisins and pour into small saucepan. Mix in toasted pine nuts, jelly and balsamic vinegar. Heat over medium heat for 3 – 5 minutes. Stir periodically then pout over prepared Bruschetta.Brush bread with Olive Oil and crisp in oven at 350 degrees. Remove from oven and cool. Mix Carmelis chevry goat cheese and pesto. Spread cheese mixture on bread and top with artichoke hearts and raisin relish. Bake in oven at 350 degrees for 15 minutes or until cheese becomes soft.
Makes 8 large pieces. Now sit back and enjoy!