Aged Goat Cheese W Dried Fruit Moscato Compote & Toasts

By á-170456

Ingredients

• 2 ounces dried apricots cut 1/8" julienne
• 1 ounce dried cranberries
• 1 ounce dried cherries
• 1 ounce dried currants
• 8 ounces Moscato D'Asti (sweet wine from Italy)
• 1/2 cup hazelnuts roughly chopped
• 2 tablespoons sugar
• 4 tablespoons unsalted butter softened
• 4 slices good-quality white bread toasted (Arnold or Pepperidge Farms)
• 8 ounces aged goat cheese, caraway round (preferably Coach Farm brand)

Details

Servings 4

Preparation

Step 1

In a medium sauce pan over medium-low heat, stir together the apricots, cranberries, cherries, currants and wine. Bring to a boil, turn off the heat and let stand 30 minutes. The fruit will plump to twice their original size and the wine should just moisten the fruit.

In a large mixing bowl put the hazelnuts, sugar and soft butter. Blend with a spoon until homogenous. Spread this mixture over the toast in a thin layer all the way to the edges. Remove the crusts with a sharp knife. Cut each toast into triangles, and divide the toast among 4 saucers.

Using 4 large martini glasses divide the fruit mixture and juices evenly. Place each glass on a saucer with the toast. Shave goat cheese with peeler over each glass and serve.

This recipe yields 4 servings.