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

Prep time: 10 minutes
Cooking time: 2 minutes
Makes 16 to 18 bruschetta


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


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.

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