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Photo: Nina Choi Photo by: Photo: Nina Choi

Pear Chutney Bruschetta with Pecans and Blue Cheese

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.

Cooking Light OCTOBER 2011

  • Yield: Serves 8 (serving size: 2 topped bruschetta)
  • Hands-on: 10 Minutes
  • Total: 35 Minutes

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.

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
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