Tuesday, February 8, 2011

Pear Chutney and Goat Cheese Bruschetta

Ok, I don't care if you are turning your nose up at the goat cheese part. It's good, you just have to give it the right chance. And this is the right chance. I LOVE this dish--usually an appetizer unless you are me and then it can also be a meal.

Prep Time: 30 min
Cook Time: 25 min
Serves: 8 (women)

1 loaf(s) (long, 8 to 9 ounces) French bread (or you can buy plain bagel or bread crisp things)
4 large (about 2 pounds) ripe pears, such as Bosc or Anjou
1/3 cup(s) packed brown sugar
1/3 cup(s) dark raisins, chopped
1/3 cup(s) cider vinegar
2 teaspoon(s) peeled, grated fresh ginger
1/2 teaspoon(s) Chinese five-spice powder
1/4 teaspoon(s) salt
1 log(s) (10 ounces) mild goat cheese, such as Montrachet, softened
Flat-leaf parsley leaves

Preheat oven to 350 degrees F.
Slice bread diagonally into 32 scant 1/2-inch-thick slices; reserve ends for making bread crumbs another day. Place bread slices on 2 cookie sheets. Toast bread 10 minutes or until crusty and dry, turning slices over once. Transfer bread to wire racks to cool. (or use bagel/bread crisps like I do)
Meanwhile, prepare pear chutney: Peel and core pears; cut into 1/2-inch pieces. In nonstick 12-inch skillet, cook pears, sugar, raisins, vinegar, ginger, five-spice powder, and salt over medium heat 25 to 30 minutes or until all of liquid evaporates and sugar caramelizes, stirring frequently during the last 10 minutes of cooking. Mixture will become very thick and turn dark brown. Cool chutney to room temperature.
Just before serving, assemble bruschetta: Spread 1 rounded teaspoon goat cheese evenly on each toasted bread slice. Top each with 1 scant tablespoon pear chutney and a parsley leaf

It is so good. You must make. Men will eat it but let's face it, it's kind of a recipe best left for girls night, women's retreats or bible studies, and wedding or baby showers.

And, Go.

No comments:

Post a Comment