Aged Goat Cheese with Dried Fruit Moscato Compote and Toasts
|
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 | (8 oz.) round aged caraway goat cheese *** |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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.
Author's Comments
* Sweet wine from Italy.
** Such as Arnold or Pepperidge Farms.
*** Preferably Coach Farm.