PEAR CHUTNEY BRUSCHETTA WITH PECANS AND BLUE CHEESE
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
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
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
ROASTED PEARS WITH BLUE CHEESE
Steps:
- Preheat the oven to 375 degrees F.
- Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
- Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
- In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
- Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
PEAR CHUTNEY AND GOAT CHEESE BRUSCHETTA
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
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
More about "pear chutney bruschetta with pecans blue cheese recipes"
PEAR CHUTNEY BRUSCHETTA WITH WALNUTS AND BLUE CHEESE
From urmc.rochester.edu
Estimated Reading Time 40 secs
10 BEST SPICED PEAR CHUTNEY RECIPES | YUMMLY
From yummly.com
PEAR WALNUT AND BLUE CHEESE BRUSCHETTA, A GORGEOUS …
From littlefiggy.com
ROASTED PEAR AND BLUE CHEESE BRUSCHETTA - TINY …
From tinykitchendivas.com
PEAR, BRIE, AND BALSAMIC BRUSCHETTA RECIPE | MYRECIPES
From myrecipes.com
ROASTED PEARS WITH BLUE CHEESE AND PECANS - DEL'S COOKING TWIST
From delscookingtwist.com
10 BEST BLUE CHEESE BRUSCHETTA RECIPES | YUMMLY
From yummly.com
BLUE CHEESE AND PEAR BRUSCHETTA - BIGOVEN
From bigoven.com
PEAR CHUTNEY BRUSCHETTA WITH PECANS & BLUE CHEESE RECIPE
From pinterest.com
MY RECIPES PEAR CHUTNEY BRUSCHETTA WITH PECANS AND BLUE …
From ketofoodist.com
PEAR CHUTNEY BRUSCHETTA WITH PECANS AND BLUE CHEESE
From recipething.com
10 BEST PEAR BLUE CHEESE APPETIZER RECIPES | YUMMLY
From yummly.com
PEAR CHUTNEY BRUSCHETTA WITH PECANS AND BLUE CHEESE RECIPE
From eatyourbooks.com
PEAR CHUTNEY BRUSCHETTA WITH PECANS AND BLUE CHEESE
From yummly.co.uk
ROASTED PEAR AND BLUE CHEESE BRUSCHETTA - PESTO & MARGARITAS
From pestoandmargaritas.com
PEAR CHUTNEY BRUSCHETTA WITH PECANS & BLUE CHEESE RECIPE
From pinterest.com
PEAR CHUTNEY BRUSCHETTA WITH PECANS AND BLUE CHEESE - GROUPS.IO
From groups.io
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love