Pear Chutney Bruschetta With Pecans And Blue Cheese Recipes

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PEAR, PROSCIUTTO AND BLEU CHEESE BRUSCHETTA



Pear, Prosciutto and Bleu Cheese Bruschetta image

This is a really good simple appetizer. Great flavors and very easy to make. Room temp, quick and it travels well. A perfect fall appetizer or nice side to a roasted salad for dinner. This makes around 30 or so slices of baguettes so you can cut this in half if you want. I find that I can't make enough of these.

Provided by SarasotaCook

Categories     Fruit

Time 40m

Yield 30 Individual bruschetta, 10-12 serving(s)

Number Of Ingredients 9

1 baguette, cut into 30 slices (toasted)
2 medium bartlett pears, cored and chopped fairly fine
1/4 cup red onion, chopped fine
2/3 cup crumbled gorgonzola
1/3 cup butter (unsalted)
1/4 lb prosciutto (cut into 30 pieces)
1 tablespoon white balsamic vinegar
1 tablespoon olive oil
1 tablespoon fresh thyme, chopped fine

Steps:

  • Butter -- Mix the gorgonzola cheese and butter and set to the side, room temperature.
  • Pears -- Mix the pears, red onion, balsamic, olive oil and thyme and toss well in a small bowl. Let it hang out 15-20 minutes.
  • Baguettes -- Then as the pears marinate, in a 400 degree oven toast the baguette slices on each side until golden brown.
  • Put them all Together -- After the baguettes come out of the oven, spread with the blue cheese butter, top with a thin slice of the proscuitto and top with the pear and onion mixture.

Nutrition Facts : Calories 243.4, Fat 11.5, SaturatedFat 6, Cholesterol 23, Sodium 445.9, Carbohydrate 29.4, Fiber 2.5, Sugar 3.6, Protein 6.2

BLUE CHEESE AND PEAR BRUSCHETTA



Blue Cheese and Pear Bruschetta image

Make and share this Blue Cheese and Pear Bruschetta recipe from Food.com.

Provided by AmandaInOz

Categories     Pears

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 ripe pears (Bartlett or Anjou)
1 tablespoon fresh lemon juice
1 tablespoon fresh flat leaf parsley, minced
2 ounces blue cheese, crumbled
1 1/2 tablespoons olive oil
fresh ground black pepper
1 baguette, cut into 1/2-inch thick rounds
8 ounces mascarpone cheese
1/4 cup walnuts, toasted and finely chopped

Steps:

  • Cut pears into a small dice, and place in a small bowl.
  • Sprinkle pears with lemon juice and toss. Add the parsley, blue cheese, and oil and toss gently and thoroughly.
  • Season to taste with freshly ground black pepper. Set aside.
  • Preheat the broiler. Arrange bread slices in a single layer on a baking sheet and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side.
  • Spread each toast round with a teaspoon of mascarpone. Top with a generous tablespoon of the diced pear mixture, mounding it up high and pressing it firmly.
  • Finish each one with a sprinkling of walnuts and serve.

Nutrition Facts : Calories 502.7, Fat 17.4, SaturatedFat 4.5, Cholesterol 10.6, Sodium 890, Carbohydrate 73.4, Fiber 6.5, Sugar 8.8, Protein 14.5

PEAR CHUTNEY AND GOAT CHEESE BRUSCHETTA



Pear Chutney and Goat Cheese Bruschetta image

Ummm... brushetta. Ummm... goat cheese. Ummm... pears. I can hardly wait to make this! I got it from the Good Houskeeping website, and it sounds delicious.

Provided by CorriePDX

Categories     Cheese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1 (8 -9 ounce) long loaf French bread
4 large ripe but firm pears (Bosc or Anjou)
1/3 cup packed brown sugar
1/3 cup dark raisin, chopped
1/3 cup cider vinegar
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon Chinese five spice powder
1/4 teaspoon salt
flat leaf parsley

Steps:

  • Preheat oven to 350 degrees F. Slice bread diagonally into 32 scant 1/2-inch-thick slices; reserve ends for making bread crumbs another day. Place bread slices on 2 cookie sheets. Toast bread 10 minutes or until crusty and dry, turning slices over once. Transfer bread to wire racks to cool.
  • Meanwhile, prepare pear chutney: Peel and core pears; cut into 1/2-inch pieces. In nonstick 12-inch skillet, cook pears, sugar, raisins, vinegar, ginger, five-spice powder, and salt over medium heat 25 to 30 minutes or until all of liquid evaporates and sugar caramelizes, stirring frequently during the last 10 minutes of cooking. Mixture will become very thick and turn dark brown. Cool chutney to room temperature.
  • Just before serving, assemble bruschetta: Spread 1 rounded teaspoon goat cheese evenly on each toasted bread slice. Top each with 1 scant tablespoon pear chutney and a parsley leaf.

Nutrition Facts : Calories 193.3, Fat 1, SaturatedFat 0.2, Sodium 251.2, Carbohydrate 44.7, Fiber 4.3, Sugar 22.7, Protein 3.1

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