Pear Chutney Bruschetta with Pecans and Blue Cheese

Name: Pear Chutney Bruschetta with Pecans and Blue Cheese
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 8 teaspoons crumbled blue cheese; 355 milliliters finely chopped peeled Anjou, Bartlett, or Bosc pear; 113 grams French bread baguette, cut diagonally into 16 thin slices and toasted; 2 Tbsps cider vinegar; 1 stick (3-inch) cinnamon; 59 milliliters finely chopped dried apricots; 1 Tbsp chopped fresh chives; 1 teaspoon chopped fresh thyme; 2 teaspoons olive oil; 118 milliliters pear nectar; 8 teaspoons chopped pecans, toasted; 0 teaspoons salt; 59 milliliters finely chopped shallots; 2 Tbsps sugar

Pear Chutney Bruschetta with Pecans and Blue Cheese is a vegetarian hor d'oeuvre. This recipe serves 8. One serving contains 130 calories, 3g of protein, and 5g of fat. Head to the store and pick up cider vinegar, apricots, shallots, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Heat a small saucepan over medium-high heat.

Equipment you will use

Sauce Pan

Add olive oil to pan; swirl to coat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add shallots, and saut for 2 minutes or until soft.

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Shallot

Add pear and next 6 ingredients (through cinnamon); bring to a boil. Reduce heat to medium; cook 20 minutes or until pear is tender and mixture is thick. Cool to room temperature. Discard cinnamon stick.

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Cinnamon

Pear

Spoon about 1 1/2 tablespoons chutney over each baguette slice; top each with 1/2 teaspoon pecans and 1/2 teaspoon cheese.

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Baguette

Chutney

Cheese

Pecans

Sprinkle evenly with chopped chives and thyme.

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Chives

Thyme

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

8teaspoons

crumbled blue cheese 355milliliters

finely chopped peeled Anjou, Bartlett, or Bosc pear 113grams

French bread baguette, cut diagonally into 16 thin slices and toasted 2Tbsps

cider vinegar 1stick

(3-inch) cinnamon 59milliliters

finely chopped dried apricots 1Tbsp

chopped fresh chives 1teaspoon

chopped fresh thyme 2teaspoons

olive oil 118milliliters

pear nectar 8teaspoons

chopped pecans, toasted 0teaspoons

salt 59milliliters

finely chopped shallots 2Tbsps

sugar

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Monsanto Il Poggio Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 40 dollars per bottle.