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Raisin Herb Spread Your guests will enjoy this Mediterranean-inspired appetizer. Make extra to fill decorative jars and give to your dinner guests, along with the recipe. 1 ⁄2 cup chopped onion 2 cloves garlic, minced 1 tablespoon olive oil 3 ⁄4 cup Sun-Maid Golden Raisins 1 ⁄4 cup snipped, drained oil-pack dried tomatoes 2 tablespoons white wine vinegar 2 teaspoons snipped fresh rosemary or 1 ⁄2 teaspoon dried rosemary, crushed Cook onion and garlic in oil until soft. Add 1 ⁄2 cup water and remaining ingredients. Bring just to boiling. Reduce heat. Simmer, uncovered, until liquid is reduced to about 1 tablespoon and raisins are soft, about 7 minutes. Puree 1 ⁄2 of mixture in a food processor. Transfer to a small bowl and combine with remaining spread. Serve with celery sticks, cucumber slices, carrot rounds or crackers. Makes 16 servings. Nutrients per serving (1 tablespoon): Calories 40; Protein 0g; Fat 1g (Sat. Fat 0g); Carbohydrate 7g; Dietary Fiber less than 1g; Cholesterol 0mg; Sodium 5mg. Raisin Crostini Appetizers Crostini, or "little toasts" in Italian, are small slices of toasted bread. Sun-Maid Cinnamon Swirl Bread makes these crostini unique and delightfully delicious. Heat oven to 375˚F. Combine 2 tablespoons olive oil and 1 ⁄2 teaspoon garlic in a microwave-safe dish. Microwave on HIGH for 20 seconds to infuse garlic flavor. Place raisin bread on a baking sheet. Lightly brush top side of bread slices with garlic olive oil. Bake 6 minutes; turn and bake additional 6 minutes or until toasted. Remove from baking sheet and cool on wire rack. Cut diagonally into quarters. Makes 24 crostini. Tapenade: Trim ends and remove tough outer layers from leeks. Cut lengthwise into quarters; rinse well. Slice crosswise into 1 ⁄8-inch thick pieces, using the white and light green part to measure 2 cups. Heat 2 teaspoons olive oil in a skillet over medium heat. Sauté leeks and garlic until softened, about 7 minutes. Remove from heat and stir in olives and basil. Season with salt and pepper to taste. Serve warm or at room temperature. Spoon 1 rounded teaspoonful onto each crostini and arrange on a platter, or serve tapenade with a basket of raisin crostini for guests to serve themselves. Makes about 1- 1 ⁄4 cups tapenade. Nutrients per serving (3 pieces): Calories 120; Protein 3g; Fat 13g (Sat. Fat 1g); Carbohydrate 17g; Dietary Fiber 1g; Cholesterol 0 mg; Sodium 170mg. Crostini: 2 tablespoons olive oil 1 ⁄2 teaspoon minced garlic 6 slices Sun-Maid Cinnamon Swirl Raisin Bread Tapenade: 2 medium leeks (about 1- 1 ⁄4 pounds) 2 teaspoons olive oil 1 ⁄2 teaspoon minced garlic 1 ⁄2 cup pitted and chopped Kalamata olives 1 tablespoon chopped fresh basil Salt and pepper