Chef, Restauranteur & Musician Patrick Quillec

Brie Toasts with Spiced Sundried Tomato Compote

Makes 24 crostini

8 sundried tomatoes
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup white wine
1/8 teaspoon salt
2 teaspoons cane sugar
24 crostini
24 slices Saint Andre French Brie

Put tomatoes and 1 cup boiling water into a medium heatproof bowl and set aside to let soak for 5 minutes. Reserve 1/4 cup of the soaking liquid and then drain well; finely chop tomatoes.

Toast cardamom and cinnamon in a small pot over medium heat, stirring constantly, until fragrant, about 30 seconds. Add tomatoes, raisins, wine, salt and sugar and simmer until liquid is almost absorbed, 4 to 5 minutes. Add reserved soaking liquid and simmer again until thickened, 2 to 3 minutes more.

Top each crostinis with a wedge of brie, and then spoon hot tomato mixture on top. Serve immediately.