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Wisconsin Camembert with Hazelnuts and Apricot Compote
Courtesy of Wisconsin Milk Marketing Board
Servings: 12
Prep Time: 30 Min.
Cook Time: 20 Min.
What you need:
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Cheese:
12 (2 x 2 in.) pieces Camembert cheese, rind trimmed
2 c. hazelnuts, toasted, skinned and chopped

Apricot Compote:
4 c. dried apricots, cut into 1/4 in. strips
3 c. Gewurztraminer wine
1/2 c. sugar
2 vanilla beans, split and scraped
What to do:
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 min.
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.
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