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
How to Make It
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.
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.
Really outstanding! Halved the recipe for the two of us - had very little left. Flavors all go together perfectly. Our dried apricots gave up the ghost some time ago so we used dried cranberries instead. Very festive for Christmas Eve and tasty, so will probably use them in the future. Thinking of adding some chopped fresh ginger next time, for another dimension and a tiny bit of heat.
I made this for a Christmas wine party and it paired beautifully with the white wines. Everyone loved it. I found the pear nectar at New Seasons market, which is where I also purchased the cheese - I opted for Wisconsin Amish gorgonzola on the advice of the cheese monger. I also purchased the crostini from their bakery.
Delicious and very visually attractive appetizer! I made it for my work Thanksgiving party, and several coworkers asked for the recipe. I've already made it again since. I did not find pear nectar, so just used pear juice in the fruit juice section of the Harris Teeter. I think the herbs were with the few dollars since they classed up the dish.
I made this for my book group of 10 and was well received! Although more of a sweet flavor, the combination of sweetness from the chutney and the "tang" and saltiness from the bleu cheese is wonderful. None of our closest 5 grocery stores (Fred Meyer, Trader Joe's, Alberson's, Safeway OR Walmart) carried pear nectar and I ended up using apple sauce. Worked great! I didn't use chives or fresh thyme but will use (one or both) next time as the touch of green color would have made it more visually attractive.
I thought this was a perfect fall appetizer. I used dried thyme instead of fresh. I couldn't find pear nectar at the grocery store so I just ran some pears (about one and a half) through the juicer to get 1/2 cup of juice. These went over well, and I will make them again--perfect blend of fall flavors!
I just made this recipe to bring to a dinner party tonight. It was not necessary to make the chutney a day ahead, the recipe is so simple. I just hope that the tray we're bringing will still have some bruschetta for the other guests to sample. It is quite good!
I made this last night for my Cooking Light group. The other reviewers are right that it is nice to be able to prepare the Chutney in advance. I made the following revision... I went to Trader Joes to get my ingredients and they did not have Pear Nectar, but did have Pear Cinnamon Cider. I used that in place of nectar and did not use the cinnamon stick since the juice had that flavor. If you are on a buget, as I am right now, in the future I will omit the fresh Thyme and Chives as it is so minimal on each one and I really don't think it would be missed, that is unless you have fresh grown on hand. This recipe is fairly sweet, but is a good solid recipe.
Made this for a dinner party.Next time, I will double the recipe. Rave reviews and they look elegant on an hors d'oeuvres tray. I made the chutney in advance and the assembly was a flash. This has become my list topper.
I've made it twice now and gotten rave reviews each time. I agree that making the chutney the night before makes it much easier to assemble (and it seems to allow the flavors to marry fully)...... make it and enjoy! Kim Crawford Sauvignon blanc is a PERFECT pairing!
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