Pear Chutney Bruschetta with Pecans and Blue Cheese

Vegetarian
Health score
5%
Pear Chutney Bruschetta with Pecans and Blue Cheese
35 min.
8
137kcal

Suggestions


Indulge in the delightful combination of flavors with our Pear Chutney Bruschetta, a perfect addition to your next gathering. This vegetarian appetizer takes traditional bruschetta to new heights by pairing fresh, finely chopped pears with aromatic spices and rich, crumbled blue cheese. The tartness of the cider vinegar balances the sweetness of the pear nectar and dried apricots, resulting in a truly unique chutney that is sure to tantalize your taste buds.

Easy to prepare in just 35 minutes, this dish serves up to 8 people, making it an ideal choice for entertaining family and friends. The toasted slices of French baguette provide a crunchy base for the luscious chutney, while the toasted pecans add a satisfying crunch and nutty flavor. Topped off with fresh chives and thyme, each bite of this bruschetta is a harmonious blend of textures and tastes that will leave your guests wanting more.

Whether you’re hosting a sophisticated antipasti platter, looking for a sophisticated starter, or simply craving a tasty snack, this Pear Chutney Bruschetta is sure to impress. With only 137 calories per serving, it's a guilt-free indulgence that will make your culinary offerings memorable. Don't miss out on this delightful recipe that promises to elevate your appetizer game!

Ingredients

  • teaspoons cheese blue crumbled
  • 1.5 cups bosc pear peeled finely chopped
  • ounces bread french toasted thin
  • 1.5 tablespoons apple cider vinegar 
  • stick cinnamon (3-inch)
  • 0.3 cup apricot dried finely chopped
  • tablespoon chives fresh chopped
  • teaspoon thyme sprigs fresh chopped
  • teaspoons olive oil 
  • 0.5 cup pear nectar 
  • teaspoons pecans toasted chopped
  • 0.1 teaspoon salt 
  • 0.3 cup shallots finely chopped
  • tablespoons sugar 

Equipment

  • frying pan
  • sauce pan

Directions

  1. Heat a small saucepan over medium-high heat.
  2. Add olive oil to pan; swirl to coat.
  3. Add shallots, and saut for 2 minutes or until soft.
  4. 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.
  5. Spoon about 1 1/2 tablespoons chutney over each baguette slice; top each with 1/2 teaspoon pecans and 1/2 teaspoon cheese.
  6. Sprinkle evenly with chopped chives and thyme.

Nutrition Facts

Calories137kcal
Protein7.81%
Fat30.51%
Carbs61.68%

Properties

Glycemic Index
52.84
Glycemic Load
10.22
Inflammation Score
-5
Nutrition Score
4.9556522463327%

Flavonoids

Cyanidin
1.05mg
Delphinidin
0.29mg
Catechin
0.37mg
Epigallocatechin
0.4mg
Epicatechin
1.17mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.14mg
Apigenin
0.01mg
Luteolin
0.11mg
Isorhamnetin
0.12mg
Kaempferol
0.04mg
Quercetin
0.27mg

Nutrients percent of daily need

Calories:137.38kcal
6.87%
Fat:4.89g
7.52%
Saturated Fat:0.85g
5.29%
Carbohydrates:22.25g
7.42%
Net Carbohydrates:19.71g
7.17%
Sugar:11.91g
13.24%
Cholesterol:1.5mg
0.5%
Sodium:147.16mg
6.4%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.82g
5.64%
Manganese:0.39mg
19.7%
Fiber:2.54g
10.14%
Vitamin B1:0.14mg
9.14%
Selenium:4.74µg
6.77%
Copper:0.13mg
6.5%
Folate:24.76µg
6.19%
Iron:1.05mg
5.85%
Vitamin B2:0.09mg
5.3%
Vitamin B3:0.95mg
4.76%
Phosphorus:46.1mg
4.61%
Potassium:153.62mg
4.39%
Magnesium:16.23mg
4.06%
Vitamin A:201.4IU
4.03%
Vitamin B6:0.07mg
3.56%
Calcium:35.2mg
3.52%
Vitamin K:3.62µg
3.45%
Vitamin C:2.78mg
3.37%
Zinc:0.48mg
3.23%
Vitamin E:0.47mg
3.12%
Vitamin B5:0.18mg
1.81%
Source:My Recipes