This recipe for Pear Chutney Bruschetta with Pecans and Gorgonzola stopped me in my tracks when I first saw it. The original recipe uses blue cheese but as you may know, I’m not a blue cheese fan so I took a leap of faith and used gorgonzola (which I’d never had before) instead. This appetizer did not disappoint. It’s sweet yet savory, tart yet fresh. Slices of french baguette are toasted and topped with pears (cooked with shallots and dried apricots), toasted pecans, gorgonzola crumbles, and fresh thyme. I really loved the contrast between the sweet Bartlett pears and the tangy cheese. The addition of apple cider vinegar in the pear topping provides the slightest hint of bitterness which cuts through the sweetness of the pears and adds to the layers of flavors in this dish. The toasted pecans bring a delicious nuttiness and the thyme provides and herby freshness. I left out the chives from this recipe only because I didn’t have any but it doesn’t matter. I can’t rave about this bruschetta enough just the way it is!
Thanksgiving leftovers used: pear nectar, pears, thyme, shallots
The ingredients (I forgot the gorgonzola here):
Cook chopped shallots in olive oil until soft.
Add in chopped pears, dried apricots, sugar, cider vinegar, salt, and cinnamon stick. Bring to a boil and reduce to a simmer. Cook for 20 minutes and cool to room temperature.
Meanwhile, broil baguette slices in the oven until toasted. In a small pan or skillet, add pecans and toast on a low heat until fragrant.
Top toasted baguette slices with pear topping, gorgonzola crumbles, chopped toasted pecans, and fresh thyme.
- Gorgonzola cheese for blue cheese
Overall Rating: Love It
Source: Cooking Light Magazine