8 oz. of Coach Farm® Aged Goat Cheese Stick
2 oz. dried apricots, cut 1/8" julienne
1 oz. dried cranberries
1 oz. dried cherries
1 oz. dried currants
8 oz. of moscato d'asti (sweet Italian wine)
1/2 cup of hazelnuts, roughly chopped
2 tbsp. sugar
4 tbsp. unsalted butter - softened
4 slice of good quality white bread, toasted
2 oz. dried apricots, cut 1/8" julienne
1 oz. dried cranberries
1 oz. dried cherries
1 oz. dried currants
8 oz. of moscato d'asti (sweet Italian wine)
1/2 cup of hazelnuts, roughly chopped
2 tbsp. sugar
4 tbsp. unsalted butter - softened
4 slice of good quality white bread, toasted
In a medium saucepan over medium-low heat, stir together the apricots, cranberries, cherries, currants and wine. Bring to a boil then turn off heat & let stand 30 mins. Fruit will moisten and plump. In a large mixing bowl place hazelnuts, sugar and soft butter. Spread this mixture over the toasts, right to the edges. Remove crusts with a sharp knife and cut into triangles. Using large martini glasses, divide the fruit mixture and juices evenly. Place each glass on a saucer with the toasts. Shave a slice of Coach Farm® Aged Goat Cheese Stick over top each glass and serve.
Serves 4
Comments & Reviews
Review this recipe
By