Categories: Appetizer
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
Directions
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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.
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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.