Fresh Appetizers and Sandwiches

Ingredients

• 1 Tbs California Olive Ranch extra virgin olive oil
• 4 shallots, peeled & finely diced
• 1/2 cup orange juice
• 1 cup red wine  
• 3/4 cup O Organics* Balsamic Vinegar
• 1 sprig rosemary, leaves only – finely chopped
• 2 cups California Raisins
• Pinch kosher salt

For the Brushetta:


• 8 slices of Artisan* bakery bread, Ciabatta or Como Bread
• 2-3 garlic cloves, peeled
• 8 large pieces Primo Taglio* Prosciutto
• 6-8 Tbs Raisin Confit, recipe above
• 8-10 slices of thinly shaved white or sweet walla walla onion
• Large handful of arugula
• Healthy drizzle of O Organics* Balsamic Vinegar
• Healthy drizzle of California Olive Ranch extra virgin olive oil
• Pinch each of kosher salt and fresh ground black pepper
* Brands can be found at Safeway Stores

Directions

For the Raisin Confit:


1. In a small heavy bottom saucepot, heat olive oil over a medium flame.
2. Sauté the shallots until caramelized. 
3. Deglaze with red wine, orange juice and balsamic vinegar – reduce by half.
4. Add the rosemary and raisins.
5. Cook until the raisins are soft and the liquid is thickened.
6. Transfer to a container to cool prior to using.



For the Bruschetta:

1. Toast bread slices in toaster or over open flame.
2. Give each side of the toasted bread slice a “lively” grating of garlic.
3. Top each bruschetta with a half slice of prosciutto.
4. Dollop the Raisin Confit into the center of each bruschetta.
5. Dress the arugula with balsamic, season and plate into center of serving dish, garnish with shaved onion.
6. To eat, top bruschetta with arugula and onion, twist of fresh ground pepper.
7. Drizzle with extra virgin olive oil over top and enjoy!