Pear Chutney Bruschetta with Pecans and Blue Cheese

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Sweet-tangy chutney pairs beautifully with pungent blue cheese and toasty pecans. You can make the chutney up to three days in advance; assemble bruschetta shortly before serving.

Ingredients:

2 teaspoons olive oil

1/4 cup finely chopped shallots

1 1/2 cups finely chopped peeled anjou, bartlett, or bosc pear

1/2 cup pear nectar

1/4 cup finely chopped dried apricots

2 tablespoons sugar

1 1/2 tablespoons cider vinegar

1/8 teaspoon salt

1 (3-inch) cinnamon stick

4 ounces french bread baguette, cut diagonally into 16 thin slices and toasted

8 teaspoons chopped pecans, toasted

8 teaspoons crumbled blue cheese

1 tablespoon chopped fresh chives

1 teaspoon chopped fresh thyme

Directions:

1. Heat a small saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add shallots, and sauté for 2 minutes or until soft. 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.
2. Spoon about 1 1/2 tablespoons chutney over each baguette slice; top each with 1/2 teaspoon pecans and 1/2 teaspoon cheese. Sprinkle evenly with chopped chives and thyme.

By RecipeOfHealth.com