Pear Chutney Bruschetta With Pecans And Blue Cheese

• 2 teaspoons olive oil
• 1/4 cup finely chopped shallots
• 1 1/2 cups finely chopped peeled Anjou, Bartlett, or Bosc Pears
• 1/2 cup pear nectar
• 1/4 cup finely chopped dried apricots
• 2 tablespoons sugar
• 1 1/2 tablespoons cider vinegar
• 1/8 teaspoon salt
• 1 (3inch) cinnamon stick
• 4 ounces French Bread baguette, cut diagonally into 16 thin slices and toasted
• 8 teaspoons chopped pecans toasted
• 8 teaspoons crumbled blue cheese
• 1 tablespoon chopped fresh chives
• 1 teaspoon chopped fresh thyme

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

olive oil, shallots, peeled anjou, pear nectar, apricots, sugar, cider vinegar, salt, cinnamon stick, bread, pecans, blue cheese, fresh chives, thyme

Taken from www.epicurious.com/recipes/member/views/pear-chutney-bruschetta-with-pecans-and-blue-cheese-50157870 (may not work)