Blue Cheese Pear Bruschetta with Pancetta Onion Jam
Serves
24
- 1/3 cup Culinary Tours Diced Pancetta, finely chopped
- 2 cups chopped sweet onion (about 1 large)
- 2/3 cup balsamic vinegar
- 2/3 cup water
- 2/3 cup packed brown sugar
- 1 teaspoon Dijon mustard
- 2 small pears
- 3 tablespoons melted butter
- 1 – 14-inch French baguette
- 1 container (5 oz.) Culinary Tours Blue Cheese Crumbles
- 3/4 cup microgreens or sprouts
- Cook pancetta in a 2-quart saucepan over medium heat until lightly browned, 5 minutes.
- Add onion; continue cooking 8 to 10 minutes or until soft.
- Add vinegar, water, sugar and mustard.
- Bring to a boil, reduce heat, simmer 45 to 50 minutes or until thick and liquid is almost evaporated, stirring occasionally.
- Cool to room temperature.
- Preheat oven to 400.
- Cut bread diagonally into 24 1/2-inch slices.
- Lightly brush 2 tablespoons butter over both sides of bread slices; arrange slices in a single layer on a baking sheet.
- Bake 8 to 10 minutes or until lightly browned, turning after 5 minutes.
- Cut pears in half and core; cut each half lengthwise into 6 slices.
- Toss pears slices with remaining butter and spread in a single layer on shallow baking sheet.
- Bake 8 to 10 minutes or until lightly browned, turning after 5 minutes.
- Spread 2 teaspoons jam on each slice of bread.
- Place 1 roasted pear slice on jam; sprinkle with equal amounts of blue cheese and microgreens.
