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.
- 2 teaspoons olive oil
- 1/4 cup finely chopped shallots (about 2)
- 1 1/2 cups finely chopped, peeled pears, any variety
- 1/2 cup pear nectar (suggest GOYA brand)
- 1/4 cup finely chopped dried apricots
- 2 tablespoons maple syrup
- 1 1/2 tablespoons cider vinegar
- 1/8 teaspoon salt
- 1 (3-inch) cinnamon stick
- 4 ounces whole grain baguette, cut into 16 thin slices
- 8 teaspoons chopped walnuts
- 8 teaspoons crumbled blue cheese
- 1 teaspoon chopped fresh thyme
- 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 pears, pear nectar, dried apricots, maple syrup, cider vinegar, salt and cinnamon stick. Bring mixture to a boil. Reduce heat to medium; cook 15-20 minutes or until pear is tender and mixture is thick.
- Cool to room temperature. Discard cinnamon stick.
- Spoon about 1 1/2 tablespoons of chutney over each baguette slice; top each with 1/2 teaspoon walnuts and 1/2 teaspoon bleu cheese. Sprinkle evenly with chopped thyme.
Cooking Light - October 2011