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

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