Pear Chutney Bruschetta With Pecans And Blue Cheese Recipes

BLUE CHEESE AND PEAR BRUSCHETTA

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.

PEAR CHUTNEY AND GOAT CHEESE BRUSCHETTA

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.

PEAR, PROSCIUTTO AND BLEU CHEESE BRUSCHETTA

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.

PEAR & PROSCIUTTO BRUSCHETTA

Steps:

• Preheat oven to Broil. In a small bowl, mix pear, onion, 1 Tablespoon olive oil, balsamic vinegar, and thyme. Set aside to marinate for 5 minutes. While Pears are marinating, lay baguettes slices on a cookie sheet. Using a pastry brush, brush the tops of each with olive oil (about 3 Tablespoons total) Heat bruschetta slices in oven for 3 - 5 minutes. WATCH CAREFULLY as your baguette may burn. You want a slightly golden top. DO NOT OVER COOK. (Your oven will cook different than mine so watch close, cooking times are estimates.) Remove from oven. Sprinkle each with crumbled blue cheese and allow blue cheese to slowly warm and melt. While Baguette slices are still warm but not burning hot, Spread blue cheese onto each slice. Spoon pear mixture onto the blue cheese. Top with sliced prosciutto. Serve Immediately.