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Pear Chutney Bruschetta with Pecans and Blue Cheese

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.

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

Nutrition 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

How to Make It

  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.