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.