By ANN TAYLOR PITTMAN
Submitted to My Recipes
Ingredients
- 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
Sweet-tangy chutney pairs beautifully with pungent blue cheese and toasty pecans. You can make the chutney up to three days in advance; assemble bruschetta shortly before serving.

CategoryAppetizers, Pecans