Rating: 5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 10

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.

Ann Taylor Pittman
Recipe by Cooking Light October 2011

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Nina Choi

Recipe Summary

hands-on:
10 mins
total:
35 mins
Yield:
Serves 8 (serving size: 2 topped bruschetta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

124 calories; fat 3.6g; saturated fat 0.8g; mono fat 2g; poly fat 0.7g; protein 2.4g; carbohydrates 21.9g; fiber 1.7g; cholesterol 2.1mg; iron 0.8mg; sodium 170mg; calcium 24mg.
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