On a recent visit Beecher's Cheese in Seattle, I bought a package of Fruit Nut Crostini, made by Anjou Bakery (http://www.anjoubakery.com/pages/frui...). I wish I could have visited the bakery too...check out the pictures and tell me you're not drooling!
Anyway...according to the package, the crostini are made from a wholegrain bread filled with raisins, currants and nuts, which is sliced thin and then toasted. They're amazing. I'd like to use them as the base for hor doerves (think pear, prosciutto and gorgonzola) but a) I haven't seen them here in the Boston area and b) their size would like make this messy eating! So now I'm on a mission to find a recipe for a dense raisin nut bread so I can try to make a similar cracker from scratch. Aggressive, I know, but I've also seen similar "crackers" in a bread basket at a restaurant in the suburbs of Boston, and I'm hooked.
Can anyone help?