Wow. Another month has flown by. Once again it is time to gather with the gang for the Cooking Light Virtual Supper Club organized by Val from More Than Burnt Toast.
This month's theme was selected by Sandi. Her theme is 'It’s Thyme for Turkey' in honour of US Thanksgiving. It was my 'free pass' month so that I could bring whatever I wanted to the meal! I decided upon these fall appetizers.
We LOVED them. The sweet-tangy chutney paired beautifully with pungent blue cheese and toasty pecans! Making the chutney ahead of time makes the assembling and serving very easy - perfect for Thanksgiving.
Pear Chutney Bruschetta with Pecans and Blue Cheese
2 teaspoons olive oil
1/4 cup finely chopped shallots
1 1/2 cups finely chopped peeled Anjou, Bartlett, or Bosc pear
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 (3-inch) 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
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.