| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 2 |
oz |
Dried apricots; cut 1/8" julienne |
| 1 |
oz |
Dried cranberries |
| 1 |
oz |
Dried cherries |
| 1 |
oz |
Dried currants |
| 8 |
oz |
Moscato d'asti; (sweet wine from |
|
|
; italy) |
| 1/2 |
c |
Hazelnuts; roughly chopped |
| 2 |
tb |
Sugar |
| 4 |
tb |
Unsalted butter; softened |
| 4 |
sl |
Good-quality white bread; toasted |
|
|
(arnold or pepperidge farms) |
| 8 |
oz |
Aged goat cheese; caraway round |
|
|
(preferably coach farm) |
INSTRUCTIONS
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.
Comments: The original recipe title as listed Is "Aged Goat Cheese
With Dried Fruit Moscato Compote And Hazelnut Toasts".
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5624)
Per serving: 317 Calories (kcal); 23g Total Fat; (60% calories from
fat); 3g Protein; 30g Carbohydrate; 31mg Cholesterol; 5mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4
1/2 Fat; 1/2 Other Carbohydrates
Recipe by: Mario Batali
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