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Raisin the Bar

Raisin the Bar

Courtesy of Rita DeMontis, Toronto Sun
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Something about Sun-Maid Raisin Cinnamon swirl bread that brings out the festive spirit during the holidays. Here are two recipes perfect for this time of year -- or anytime you have a hankering for comfort. For additional recipes and ideas, check out Sunmaid.ca.

RAISIN APPLE CRISP

    6 Tbs. (90 ml) butter, melted
    1/2 cup (125 ml) packed brown sugar
    1/2 cup (125 ml) chopped walnuts
    4 slices Sun-Maid Raisin Cinnamon Swirl Bread (or similar)
    3 large tart apples, peeled and thinly sliced

Heat oven to 325F (160C). Combine butter, brown sugar and walnuts in a medium bowl. Tear raisin bread into 1/4- to 1/2-inch (5 mm to 1 cm) pieces. Mix bread with butter mixture. Place apples in a 9-inch square (2.5 L) or round (23 cm) baking dish. Pat bread mixture firmly over apples. Bake 40 to 45 minutes or until top is golden brown, juices are bubbly and apples are soft. Serve warm or cool.?Serves 6.?

RAISIN BREAD CROSTINI WITH TOMATO-BASIL SALSA

    2 Tbsp. (30 ml) olive oil
    1/2 tsp. (2 ml) finely minced garlic
    6 slices Sun-Maid Cinnamon Swirl Raisin Bread (or similar)
    1 cup (250 ml) diced cherry tomatoes ?1 Tbsp. (15 ml) thinly sliced basil
    1/4 tsp. (1 ml) balsamic vinegar
    Pinch Kosher salt
    2 oz. (57 g) soft goat cheese or cream cheese

Heat oven to 375F (190C). Combine olive oil and garlic in a microwave-safe dish; microwave on HIGH (100% power) for 20 seconds to infuse garlic flavour. Place raisin bread on a baking sheet. Brush top of bread slices with garlic olive oil. Bake 6 minutes; turn and bake additional 6 minutes or until toasted. Remove toasts from baking sheet and cool on a wire rack. Cut diagonally into quarters. Can be stored covered for up to 2 days. Combine tomatoes, basil, balsamic vinegar and salt in a small bowl. Spread toasts lightly with cheese; top with a small spoonful of tomato salsa. Makes 24 bite-size appetizers.

Roots USA

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