Photo: Nina Choi
Hands-on Time
10 Mins
Total Time
35 Mins
Yield
Serves 8 (serving size: 2 topped bruschetta)

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.

How to Make It

Step 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.

Step 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.

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