Aged Goat Cheese with Dried Fruit Moscato Compote and Toasts

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

2 oz. dried apricots, cut in 1/8-inch julienne
1 oz. dried cranberries
1 oz. dried cherries
1 oz. dried currants
8 oz. Moscato D'Asti*
1/2 cup roughly chopped hazelnuts
2 tbsp. sugar
4 tbsp. unsalted butter, softened
4 slices good-quality white bread, toasted**
1 round (8 oz.) aged caraway goat cheese***

INSTRUCTIONS

In a medium saucepan 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 its 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 homogeneous. 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.

CHEF COMMENTS

* Sweet wine from Italy.

** Such as Arnold or Pepperidge Farms.

*** Preferably Coach Farm.

Tagged: appetizers, cheeseappetizers add tags

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