Sun-Maid® Raisin Bread Crostini with Tomato-Basil Salsa

Sun-Maid® Raisin Bread Crostini with Tomato-Basil Salsa

Did you know that Sun-Maid is the largest raisin and dried fruit producer worldwide, selling its products to consumers in more than 60 countries around the globe?  As a cooperative, Sun-Maid Growers of California is owned by nearly 1,000 family raisin grape growers all located within 100 miles of each other in the Great Central Valley of California, midway between Los Angeles and San Francisco.
 The Sun-Maid Girl:  Many people want to know if a real person was the original “Sun-Maid girl.” The answer is “yes,” and her name was Lorraine Collett Petersen. In May 1915, she was discovered drying her black hair curls in the sunny backyard of her parents’ home in Fresno, California. She was then asked to pose for a painting while holding a basket tray of fresh grapes. This striking image was first applied to packages of Sun-Maid raisins in 1916. 

High View Communications sent me a loaf of Sun Maid bread to try.  One day I toasted the bread and spread butter on it.  The next day I had the toasted bread with Nutella.  It was so good.  Finally I tried a recipe that they had sent me.  It is a Sun-Maid® Raisin Bread Crostini with Tomato-Basil Salsa.  I made the recipe and ate it all.  It was really yummy. It can be served as an appetizer or for lunch.  Click on this link to watch Chef Placko prepare the recipe.  In this recipe  I used Kraft Cream Cheese instead of goat cheese. 

Sun-Maid® Raisin Bread Crostini with Tomato-Basil Salsa

Prep time: 15 minutes
Bake time: 12 minutes
Makes 24 bite-size appetizers

2 tablespoons (30 mL) olive oil
½ teaspoon (2 mL) finely minced garlic
6 slices Sun-Maid® Cinnamon Swirl Raisin Bread
­­­1 cup (250 mL) diced cherry tomatoes
1 tablespoon (15 mL) thinly sliced basil
¼ teaspoon (1 mL) balsamic vinegar
Pinch Kosher salt
2 ounces (57 g) soft goat cheese or cream cheese

Heat oven to 375°F (190°C). Combine olive oil and garlic in a microwave-safe dish; microwave on HIGH (100% power) for 20 seconds to infuse garlic flavor. 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.

·         Use mixed color heirloom tomatoes for added color.

(Got permission from Sun-Maid to copy recipe on my blog)


  1. A great idea! Those crostini must be tasty.



  2. Je suis toujours en admiration devant tes belles photos alléchantes:)

  3. What an informative post and this crostini recipe sounds lovely. I absolutely love raisin bread!

  4. that sounds really good!
    normally i just do pb, but hey i'm totally up for this combo

  5. Wow! Delicious crostini and wonderful photo! Greetings :)

  6. what an interesting combination of flavors- the raisins with the tomato and basil. I bet it is delish and perfect as an appetizer for all the holiday parties coming up!

  7. Love this idea; my husband is addicted to raisins; I have to try this and make him very happy. Did you see Canada AM this morning? Kraft was at Owen Sound for teh Food Bank.

  8. I would of never thought to use raisin bread in this way! Very unique and delicious Helene!

  9. Delightful for appetizer. I wish I still have basil :(

  10. Helene
    Thank you for the idea of raisin bread. I have a recipe that uses goat cheese, chopped tomato, and a little chopped oranges with a drizzle of honey and basil and I think raisin bread toasted would so much elevate the dish. Try this with a little addition of orange. Sounds strange but is really festive and good.

  11. what a nifty idea, helene--i would never have considered this myself!

  12. Omg! these look so yummy…glad your back and resting/healing/living life. I can't wait to be back to cooking again!



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