Holiday Entertaining – Try these make ahead Bruschetta with Pear and Apricot Chutney

 For some reason this Thanksgiving we ended up with a lot of leftovers.  We had the same number of people, same amount of food but everyone dove into the appetizers including this chutney brushetta before we sat down for dinner.

I first made this last October for a cocktail party that featured dishes only made with apples and pears (it was in a converted school house!).  It was a hit at that party too.  I have my husband to thank for the toasting technique for the brushetta.  These are great for all kinds of appetizers and will keep for several days.

I love the play of flavors and textures in this appetizer and especially love that all the parts can be made several days ahead of time and taken out and assembled moments before guests arrive. 


Apricot and Pear Chutney Brushetta

To make the brushcetta:

Preheat oven to 425 degrees.

In a small saucepan slowly heat:

 1/3 cup olive oil and one tablespoon minced garlic.

Slice one French baguette into ¼” slices.  Lay these onto a cookie sheet.  Brush both sides with the olive oil mixture.  Sprinkle second side with kosher salt and fresh ground pepper. 

Roast in hot oven until golden brown.  Remove from oven and cool.  

Reduce the oven temperature to 350 and roast:

1/3 cup whole pecans for several minutes until fragrant.  Set aside to cool. (I like to chop them right before serving)

 

To make the chutney:

Chop and saute in pan with 1 - 2 teaspoons of olive oil:   

¼ cup shallot (about ½ of a large bulb)

When the shallots are soft, add all at once:

 

1/2 cup liquid from a container of canned pears

2 Fresh Ripe Pears, peeled and chopped (no larger than 1/2 “)

1/4 cup chopped dried apricots

1.5 tablespoons of apple cider vinegar 

2 tablespoons sugar

large pinch of kosher salt

1 small cinnamon stick

cook this mixture for approximately 15 mins until the pears are tender.  Cool and store until ready for use (up to three days).  This makes about 1 1/2 cups of chutney.

Assemble brushetta with a scoop of chutney, a sprinkle of chopped roasted pecans and a few blue cheese crumbles!  Enjoy.