Cooking for Wellness

Pear Chutney Bruschetta with Walnuts and Blue Cheese

Dec. 4, 2017

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.

pear chutneyServes:

  • 8


  • 2 teaspoons olive oil
  • 1/4 cup finely chopped shallots (about 2)
  • 1 1/2 cups finely chopped, peeled pears, any variety
  • 1/2 cup pear nectar (suggest GOYA brand)
  • 1/4 cup finely chopped dried apricots
  • 2 tablespoons maple syrup
  • 1 1/2 tablespoons cider vinegar
  • 1/8 teaspoon salt
  • 1 (3-inch) cinnamon stick
  • 4 ounces whole grain baguette, cut into 16 thin slices
  • 8 teaspoons chopped walnuts
  • 8 teaspoons crumbled blue cheese
  • 1 teaspoon chopped fresh thyme


  1. Heat a small saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add shallots, and sauté for 2 minutes or until soft.
  2. Add pears, pear nectar, dried apricots, maple syrup, cider vinegar, salt and cinnamon stick.   Bring mixture to a boil. Reduce heat to medium; cook 15-20 minutes or until pear is tender and mixture is thick.
  3. Cool to room temperature. Discard cinnamon stick.
  4. Spoon about 1 1/2 tablespoons of chutney over each baguette slice; top each with 1/2 teaspoon walnuts and 1/2 teaspoon bleu cheese. Sprinkle evenly with chopped thyme.


Cooking Light - October 2011