Pear Chutney Bruschetta with Pecans and Blue Cheese
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Ingredients
2 teaspoons olive oil
¼ cup finely chopped shallots
1 ½ cups finely chopped peeled Anjou, Bartlett or Bosc pears
½ cup pear nectar
¼ cup dried apricots, finely chopped
2 tablespoons sugar
1 ½ tablespoons apple cider vinegar
⅛ a teaspoon of salt
1 (3-inch) cinnamon stick
4 oz french bread baguette, cut diagonally into 16 thin slices and toasted
8 teaspoons chopped pecans, toasted
8 teaspoons shredded blue cheese
1 tablespoon chopped fresh green onion
1 teaspoon chopped fresh thyme
To make
The sweet and spicy chutney goes well with tangy blue cheese and toasted pecans. You can prepare the chutney three days before cooking; bruschetta should be prepared shortly before serving.
Heat a small saucepan over medium-high heat. Add the olive oil to the skillet; stir to coat. Add the shallots and saute for 2 minutes or until soft. Add the pear and the next 6 ingredients (add the cinnamon); bring to a boil. Reduce the heat to medium; cook for 20 minutes or until the pears are tender and the mixture thickens. Cool to room temperature. Skip the cinnamon stick.Place about 1 1/2 tablespoons of chutney on each slice of baguette; sprinkle each with 1/2 teaspoon of pecans and 1/2 teaspoon of cheese. Sprinkle evenly with chopped green onions and thyme.
Heat a small saucepan over medium-high heat. Add the olive oil to the skillet; stir to coat. Add the shallots and saute for 2 minutes or until soft. Add the pear and the next 6 ingredients (add the cinnamon); bring to a boil. Reduce the heat to medium; cook for 20 minutes or until the pears are tender and the mixture thickens. Cool to room temperature. Skip the cinnamon stick.Place about 1 1/2 tablespoons of chutney on each slice of baguette; sprinkle each with 1/2 teaspoon of pecans and 1/2 teaspoon of cheese. Sprinkle evenly with chopped green onions and thyme.
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Author:Admin
Published: 11/20/2023 7:56 PM
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