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Pear Chutney Bruschetta with Pecans and Blue Cheese
INGRIDSTEVENS14Ingredients
35Minutes
120Calories
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Description
Cooking Light
Ingredients
US|METRIC
8 SERVINGS
- 2 tsp. 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 Tbsp. sugar
- 1 1/2 Tbsp. cider vinegar
- 1/8 tsp. salt
- 1 cinnamon stick (3-inch)
- 4 oz. French bread baguette (cut diagonally into 16 thin slices and toasted)
- 8 tsp. chopped pecans (toasted)
- 8 tsp. crumbled blue cheese
- 1 Tbsp. chopped fresh chives
- 1 tsp. chopped fresh thyme
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Directions
- 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.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium170mg7% |
| Potassium110mg3% |
| Protein3g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber2g8% |
| Sugars10g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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