Pear Chutney Bruschetta with Pecans and Blue Cheese

By KrissyW330

Ann Taylor Pittman, Cooking Light

OCTOBER 2011

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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 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. 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.