Tag Archives: bread

Pear Chutney Bruschetta with Pecans and Gorgonzola

November 30, 2011
Shannon
1 comment
appetizer, bread, dried fruit, food, pear

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.

Additions: None

Omissions:

Chives

Substitutions:

Gorgonzola cheese for blue cheese

Overall Rating: Love It

Source: Cooking Light Magazine

Cinnamon Chip Muffins

Need something quick and easy to make for breakfast? These Cinnamon Chip Muffins are very simple, festive, and can be made in 20 minutes. This recipe uses biscuit baking mix, vegetable oil, milk, an egg, sugar, and cinnamon chips which are all mixed together quickly in one bowl. The chips melt slightly as the muffins bake creating little pockets of cinnamony goodness in every bite. What’s better than the aroma of cinnamon wafting out of the kitchen first thing in the morning? If you don’t like cinnamon chips, chocolate chips could be easily substituted here since the batter itself is basic. If you’ve been consumed with what to make for Thanksgiving dinner and haven’t given any thought to what to offer overnight guests for breakfast, don’t stress. Grab a bag of cinnamon chips and a box of Bisquick while you are at the store and give these a shot. Warm cinnamon muffins with a spread of butter and a cup of coffee sound like a perfect morning meal to me.

The ingredients:

In a mixing bowl, combine biscuit mix, sugar, egg, milk, and oil.

Fold in the cinnamon chips.

Spoon batter into a muffin pan lined with muffin liners or sprayed with non-stick spray.

Bake at 400°F for 15-18 minutes.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Hershey’s Kitchens

Jalapeño Corn Muffins

Yesterday, I introduced you to a delicious version of chili, perfect for colder weather. Now, I have the perfect complement to such a dish – Jalapeño Corn Muffins. I searched out this recipe after being surprised by a similar corn muffin during a training session lunch break at my job. I don’t remember anything else I ate for lunch that day, but I remember those spicy muffins. So, I went in search for something similar and found these. Not only do these muffins get a kick of heat from a jalapeño pepper but they also have pepper jack cheese for a double-whammy. But these aren’t just hot – they are also buttery, cheesy, and perfect for dunking in a bowl of chili.