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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Ingredients: |
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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 (8 oz.) round aged caraway goat cheese ***
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Directions:
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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.
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* Sweet wine from Italy.
** Such as Arnold or Pepperidge Farms.
*** Preferably Coach Farm.
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