triple-tested at the Good Housekeeping Research Institute


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Nutritional Information

Calories    70
Total Fat    2g
Saturated Fat    1g
Cholesterol    4mg
Sodium    95mg
Total Carbohydrate    11g
Dietary Fiber    1g
Sugars    --
Protein    3g
Calcium    --
My Plate Inspired
pear chutney goat cheese bruschetta

Alan Richardson

Serves: 8

Prep Time: 30 min

Cook Time: 25 min

Ingredients
    U.S.         Metric     Conversion chart

    1 loaf(s) (long, 8 to 9 ounces) French bread
    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 coffee makerscheese, such as Montrachet, softened
    Flat-leaf parsley leaves

Directions

    Preheat oven to 350 degrees F. Slice bread diagonally into 32 scant 1/2-inch-thick slices; reserve ends for making bread DDoS Attack 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.
    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.