Camembert with Hazelnuts and Apricot Compote

Recipe courtesy of Wisconsin Milk Marketing Board.

Recipe Ingredients:

Cheese:
12 (2x2-inch) pieces Camembert cheese, rind trimmed
2 cups hazelnuts, toasted, skinned and chopped

Apricot Compote:
4 cups dried apricots, cut into 1/4 in. strips
3 cups Gewürztraminer wine
1/2 cups granulated sugar
2 vanilla beans, split and scraped

Cooking Directions:

1. For the cheese, coat the cheese squares evenly with the chopped hazelnuts. Reserve at room temperature, covered, until the cheese softens.
2. For the compote, combine all compote ingredients. Simmer until the apricots are soft and the compote is thickened, about 20 minutes.
3. To serve, place a piece of Camembert cheese on each of 12 small plates. Top the cheese with a heaping spoonful of compote. Serve.

Makes 12 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board.