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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 124
  • Fat: 3.6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.4g
  • Carbohydrate: 21.9g
  • Fiber: 1.7g
  • Cholesterol: 2.1mg
  • Iron: 0.8mg
  • Sodium: 170mg
  • Calcium: 24mg

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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pear Chutney Bruschetta with Pecans and Blue Cheese Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy