Pear Bruschetta with Toasted Pumpkin Seeds

By davidv

Bruschetta isn’t just a summer appetizer! This recipe calls for ripe, juicy, autumn pears and toasted pumpkin seeds. Think Thanksgiving starter!



Tip: If you can’t find toasted pumpkin seeds at your local supermarket, toasted sunflower seeds or toasted walnuts are a good replacement.

Ingredients

• 2 Tbsp extra virgin olive oil, plus extra for bruschetta toast
• 1 baguette, sliced 1/4" thick on the bias
• 1 medium onion, diced
• 3 pears, peeled, cored, and chopped
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 3 fresh sage leaves, chopped
• 1/4 cup balsamic vinegar
• 2 Tbsp honey
• 2 (8-oz) brie wheels, rinds removed and sliced 1/4" thick
• 1/4 cup toasted pepitas (shelled pumpkin seeds)

Details

Adapted from qvc.co

Preparation

Step 1

Preheat the oven to 350°F.



Spread the baguette slices out on a cookie sheet and brush each slice with a little olive oil. Toast in the oven for 8–10 minutes. Set aside.



Heat 2 Tbsp of olive oil over medium heat in a medium-size skillet. Add the onions and cook, stirring often, until translucent, soft, and caramelized, about 15 minutes. Add the pears to skillet and toss. Add the salt, pepper, sage, balsamic vinegar, and honey and cook for 2–3 minutes, or until the pears begin to soften but aren't mushy. (They should have some bite to them.) Turn off the heat.



Place a colander inside a large bowl (so as to retain the liquid) and drain the pears. Spread the solid pear mixture onto a cookie sheet to cool.



In meantime, return the reserved liquid back to the skillet and reduce it down over medium heat until it becomes syrupy.



Return the cooled pears back to the large bowl, add the reduced liquid, and fold together. Using a Tbsp, scoop a dollop of the pear mixture out of the bowl and onto each baguette slice. Top with a slice of brie.



Bake for about 10 minutes, or until the brie is melted and gooey. Remove the bruschetta from the oven and sprinkle a few pepitas on each slice. Serve warm.