{"id":3947,"date":"2018-08-15T15:17:02","date_gmt":"2018-08-15T21:17:02","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=3947"},"modified":"2018-12-22T14:21:08","modified_gmt":"2018-12-22T21:21:08","slug":"pear-chutney-bruschetta-with-pecans-and-blue-cheese","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/pear-chutney-bruschetta-with-pecans-and-blue-cheese.html","title":{"rendered":"Pear Chutney Bruschetta with Pecans and Blue Cheese"},"content":{"rendered":"<p><em>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.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 tsp olive oil<\/li>\n<li>1\/4 c finely chopped shallots<\/li>\n<li>1 1\/2 cs finely chopped peeled Anjou, Bartlett, or Bosc pear<\/li>\n<li>1\/2 c pear nectar<\/li>\n<li>1\/4 c finely chopped dried apricots<\/li>\n<li>2 Tab sugar<\/li>\n<li>1 1\/2 Tab cider vinegar<\/li>\n<li>1\/8 tsp salt<\/li>\n<li>1 (3-inch) cinnamon stick<\/li>\n<li>4 oz French bread baguette.<\/li>\n<li>8 tsp chopped pecans, toasted<\/li>\n<li>8 tsp crumbled blue cheese<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Heat a small saucepan over medium-high heat.<\/li>\n<li>Add olive oil to pan; swirl to coat.<\/li>\n<li>Add shallots, and saut\u00e9 for 2 minutes or until soft.<\/li>\n<li>Add pear and next 6 ingredients (through cinnamon).<\/li>\n<li>Bring to a boil.<\/li>\n<li>Reduce heat to medium.<\/li>\n<li>Cook 20 minutes or until pear is tender and mixture is thick.<\/li>\n<li>Cool to room temperature.<\/li>\n<li>Discard cinnamon stick.<\/li>\n<li>Cut bread diagonally into 16 thin slices.<\/li>\n<li>Lightly toasted on both sides.<\/li>\n<li>Spoon about 1 1\/2 tablespoons chutney over each baguette slice.<\/li>\n<li>Top each with 1\/2 teaspoon pecans and 1\/2 teaspoon cheese.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0<\/strong> 8 (serving size: 2 topped bruschetta)<br \/>\n<strong>Source:\u00a0\u00a0<\/strong>Ann Taylor Pittman, Cooking Light October 2011<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/pear-chutney-bruschetta-with-pecans-and-blue-cheese.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pear Chutney Bruschetta with Pecans and Blue Cheese&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20],"tags":[],"class_list":["post-3947","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3947","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=3947"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3947\/revisions"}],"predecessor-version":[{"id":6467,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3947\/revisions\/6467"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=3947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=3947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=3947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}