Aged Goat Cheese with Dried Fruit Moscato Compote and Toasts

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)

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.

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