Pear Chutney Bruschetta With Pecans Blue Cheese Recipes

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PEAR CHUTNEY BRUSCHETTA WITH PECANS AND BLUE CHEESE



PEAR CHUTNEY BRUSCHETTA WITH PECANS AND BLUE CHEESE image

Categories     Condiment/Spread     Fruit     Appetizer     Sauté

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.

PEAR CHUTNEY BRUSCHETTA WITH PECANS AND BLUE CHEESE



Pear Chutney Bruschetta with Pecans and Blue Cheese image

Cooking Light

Provided by IngridStevens

Categories     Appetizers

Time 35m

Number Of Ingredients 14

2 teaspoons EVOO
1/4 cup shallots finely chopped
1 1/2 cups bosc pear or finely chopped peeled Anjou, Bartlett
1/2 cup pear nectar
1/4 cup dried apricots finely chopped
2 tablespoons sugar
1 1/2 tablespoons cider vinegar
1/8 teaspoon salt
1 cinnamon stick 3-inch
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:

  • 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.
  • 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.

Nutrition Facts : Calories 120 calories, Carbohydrate 20 grams, Cholesterol 5 milligrams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 grams, Sodium 170 milligrams, Sugar 10 grams

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

BRUSCHETTA WITH TOMATOES, BLUE CHEESE, AND PECANS



Bruschetta With Tomatoes, Blue Cheese, and Pecans image

Delicious served as an appetizer, with soup, salad, or pasta dishes. Use the best rustic bakery bread you can find. If you love Blue Cheese, I think you'll really enjoy this.

Provided by Brenda.

Categories     Breads

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

3 ounces cream cheese, softened
1/2 cup crumbled blue cheese
2 tablespoons coarsely chopped pecans
4 slices bread, crusty, firm-textured, cut about 3/4-inch thick
2 garlic cloves, peeled and halved
1 large tomatoes, sliced about 1/8-inch thick
fresh ground pepper
chopped fresh basil (to garnish) or dried basil (to garnish)

Steps:

  • In a small bowl, mash the cheeses together with a fork, leaving the mixture somewhat chunky.
  • Mix in the pecans.
  • Preheat the broiler.
  • Arrange the bread on a small baking sheet and broil the slices for about a minute on each side, just until golden.
  • Watch it carefully so it doesn't burn.
  • Rub one side of each piece of bread with garlic.
  • Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top.
  • Pepper the tomatoes lightly, then garnish with basil and serve.

Nutrition Facts : Calories 516.8, Fat 36.4, SaturatedFat 15.8, Cholesterol 72.2, Sodium 868.1, Carbohydrate 34.3, Fiber 3.7, Sugar 6.7, Protein 15.9

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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