Fig, Pear and Peanut Bruschetta
(NC)—Appetizers that are both tasty and easy to make can be hard to come by. This one’s a breeze as it uses just a few ingredients and is ready in mere minutes. More tasty recipes can be found at www.peanutbureau.ca.
Prep time: 10 minutes
Cooking time: 2 minutes
Makes 16 to 18 bruschetta
Ingredients:
1 large ripe pear, peeled, cored and chopped
2 tbsp (30 mL) dried figs, green or black, finely chopped
2 tsp (10 mL) finely grated ginger
2 whole cloves
2 tbsp (30 mL) unseasoned rice wine vinegar
1 tbsp (15 mL) brown sugar
Generous grinding black pepper
1/4 cup (50 mL) thinly sliced green onion, about 1 large
1/3 cup (75 mL) lightly salted peanuts, coarsely chopped
1 package creamy goat cheese (4 oz/113 g)
16 to 18 toasted baguette slices, homemade or store-bought
Directions:
1. Place pear, figs, ginger, cloves, vinegar, sugar and pepper in a small saucepan over low heat. Cover, stirring occasionally until pear and figs soften, about 2 minutes. Discard cloves. Compote can be made ahead to this point then refrigerated up to 2 days. Stir in green onion and peanuts just before serving if compote was made ahead.
2. Spread about 1 tsp (5 mL) goat cheese over each baguette slice. Top with a heaping teaspoon (about 7 mL) of barely warm or room temperature compote. Serve immediately or cover loosely and refrigerate up to 1 hour. Best served at room temperature.
Source: www.newscanada.com
More appetizer ideas:
Prosciutto Sushi Rolls
Herb and Peanut Goat Cheese Log
Roasted Pear, Shallot and Cumin Tartlets
Smoked Salmon Mousse with Walnut Salsa Verde
Brown Rice Blinis with Smoked Fish and Crème Fraiche
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