Pear Chutney Bruschetta with Pecans and Blue Cheese

Photo: Nina Choi
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.

Yield:

Serves 8 (serving size: 2 topped bruschetta)

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 35 Minutes

Nutritional Information

Calories 124
Fat 3.6 g
Satfat 0.8 g
Monofat 2 g
Polyfat 0.7 g
Protein 2.4 g
Carbohydrate 21.9 g
Fiber 1.7 g
Cholesterol 2.1 mg
Iron 0.8 mg
Sodium 170 mg
Calcium 24 mg

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

Preparation

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.

Note:

Ann Taylor Pittman,

October 2011