Aged Goat Cheese with Dried Fruit Moscato Compote and Toasts

• 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 ***

1. In a medium saucepan over medium-low heat, stir together the apricots, cranberries, cherries, currants and wine.
2. Bring to a boil, turn off the heat and let stand 30 minutes.
3. The fruit will plump to twice its original size and the wine should just moisten the fruit.
4. In a large mixing bowl put the hazelnuts, sugar and soft butter.
5. Blend with a spoon until homogeneous.
6. Spread this mixture over the toast in a thin layer all the way to the edges.
7. Remove the crusts with a sharp knife.
8. Cut each toast into triangles, and divide the toast among 4 saucers.
9. Using 4 large martini glasses, divide the fruit mixture and juices evenly.
10. Place each glass on a saucer with the toast.
11. Shave goat cheese with peeler over each glass and serve.

dried apricots, cranberries, dried cherries, currants, moscato, hazelnuts, sugar, unsalted butter, white bread, goat cheese

Taken from www.foodgeeks.com/recipes/5166 (may not work)