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.

Ingredients:

• 2 tsp olive oil
• 1/4 c finely chopped shallots
• 1 1/2 cs finely chopped peeled Anjou, Bartlett, or Bosc pear
• 1/2 c pear nectar
• 1/4 c finely chopped dried apricots
• 2 Tab sugar
• 1 1/2 Tab cider vinegar
• 1/8 tsp salt
• 1 (3-inch) cinnamon stick
• 4 oz French bread baguette.
• 8 tsp chopped pecans, toasted
• 8 tsp crumbled blue cheese

Directions:

1. Heat a small saucepan over medium-high heat.
2. Add olive oil to pan; swirl to coat.
3. Add shallots, and sauté for 2 minutes or until soft.
4. Add pear and next 6 ingredients (through cinnamon).
5. Bring to a boil.
6. Reduce heat to medium.
7. Cook 20 minutes or until pear is tender and mixture is thick.
8. Cool to room temperature.
9. Discard cinnamon stick.
10. Cut bread diagonally into 16 thin slices.
11. Lightly toasted on both sides.
12. Spoon about 1 1/2 tablespoons chutney over each baguette slice.
13. Top each with 1/2 teaspoon pecans and 1/2 teaspoon cheese.

Serves:  8 (serving size: 2 topped bruschetta)
Source:  Ann Taylor Pittman, Cooking Light October 2011