When I came across this recipe in my in-box, I don’t know what I liked better — the “cinnamon pear” part or the “bruschetta” part! Put both of those things together and it sounded like bliss! The recipe came from The Pioneer Woman blog — if you’ve never checked it out, I highly recommend it! She does a great job — great recipes (like this one!), great photos, just plain awesome! Oh, and check out her photo for this recipe…I had a camera mishap and don’t have a photo for this recipe.
Roast Cinnamon Pear Bruschetta
Compliments of It’s a Keeper
www.everydaytastes.com
MY LATEST VIDEOS1 loaf Whole Grain Baguette, Sliced Into Rounds
1 Tbsp Butter
3 whole Pears, chopped
¼ tsp Salt
½ Tbsp Cinnamon
1 pinch Nutmeg
½ cup Mascarpone cheese
1 tsp Honey
2 Tbsp Balsamic Vinegar
Preheat oven to 400 degrees. Lay baguette rounds on a baking sheet and bake for 5-7 minutes, or until golden brown and toasted. Set aside.
Heat a skillet over medium-low heat and add butter. Add pears, then sprinkle with salt, cinnamon and nutmeg. Allow to caramelize slowly for about 10-15 minutes.
In a bowl, combine mascarpone and honey. Spread on baguette slices.
Once pears are caramelized, add balsamic vinegar and cook for 1-2 more minutes. Add spoonfuls of pear mixture on top of mascarpone on baguette. These can be served warm or cold.
Is it a Keeper?
….(hold on a sec, my mother always taught me not to talk with my mouth full)…these little bites are so unbelievably good! You have got to try them! The cheese is so creamy and dreamy. The pears still have a bit of firmness (just a bit though) and a slight tang from the balsamic, but they are super sweet from the caramelization. Sweet, cinnamony perfection!
Step your next party up a notch by making this great appetizer! You won’t be disappointed!
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Lisa says
I just came across this and it caught my attention. The flavors are so interesting together! YUM!
Billie Monster says
Oh my gosh…YUMMMMMMMOOOOO
~ http://www.billiemonster.com ~
Christina says
It was pretty yummo!! 🙂
Bilile R says
I always wonder how “bruschetta” is pronounced, I hear it brushetta and also brusketta. Either way, this sounds delicious. I’ll be saving this to my Recipe favorites.
New follower from Blog it Forward, I’ll tweet this post. I bet other people would love this recipe as well.
Feel free to stop by.
Billie
http://rowellreviews.blogspot.com
It's a Keeper says
Thanks, Billie! Glad you stopped by!