Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ounces        dried apricots -- cut 1/8" julienne
   1      ounce         dried cranberries
   1      ounce         dried cherries
   1      ounce         dried currants
   8      ounces        moscato d'asti -- (sweet wine from
                        -- italy)
     1/2  cup           hazelnuts -- roughly chopped
   2      tablespoons   sugar
   4      tablespoons   unsalted butter -- softened
   4      slices        good-quality white bread -- toasted
                        (arnold or pepperidge farms)
   8      ounces        aged goat cheese -- caraway round
                        (preferably coach farm)

Preparation:

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)