Baked Spinach With Goat Cheese And Onion-raisin Compota

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.