PEAR CHUTNEY BRUSCHETTA WITH PECANS AND BLUE CHEESE

PEAR CHUTNEY BRUSCHETTA WITH PECANS AND BLUE CHEESE image

Yield 8

Number Of Ingredients 14

2 teaspoons olive oil
1/4 cup finely chopped shallots
1 1/2 cups finely chopped peeled Anjou, Bartlett, or Bosc Pears
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 (3inch) 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

Steps:

1. Heat a small saucepan over medium - high heat. Add olive oil to pan; swirl to coat. Add shallots, and saute 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 chuntney over each baguette slice; top each with 1/2 teaspoon pecans and 1/2 teaspoon cheese. Sprinkle evenly with chopped chives and thyme.