A delightful variation of the classic Tuscan
chopped-tomato-on-toast hors d'oeuvres. Just dice the pears,
toss with a bit of blue cheese and spoon the mixture onto toasted
baguette rounds spread with creamy mascarpone.
Blue Cheese and Pear Bruschetta
2 ripe Bartlett or Anjou pears
1 tablespoon fresh lemon juice
1 tablespoon minced fresh Italian flat leaf parsley
2-ounces sharp crumbly blue cheese, like Maytag, Roquefort or
Cabrales (about 1/3 cup crumbled)
1 1/2 tablespoons olive oil
Freshly ground black pepper
1 baguette (12-inches), cut into 1/2-inch thick rounds
8-ounces mascarpone cheese
1/4 cup finely chopped walnuts, toasted
- Rinse the pears but don't peel them. Cut
them into small dice and place in a small bowl. Sprinkle pears
with lemon juice and toss. Add the parsley, blue cheese, and
oil and toss gently and thoroughly. Season to taste with freshly
ground black pepper. Set aside. (The topping can be prepared
up to this point up a few hours ahead. Store, covered, in the
refrigerator.)
- Preheat the broiler. Arrange bread slices
in a single layer on a baking sheet and toast under the broiler
until lightly browned and crisp, 1 to 2 minutes per side.
- Spread each toast round with a teaspoon
of mascarpone. Top with a generous tablespoon of the diced pear
mixture, mounding it up high and pressing it firmly. Finish each
one with a sprinkling of walnuts and serve.
Yield: 24 servings.
