Pear-Goat Cheese Bruschetta
1 sour dough baguette, cut on the bias in ½ inch slices
butter to spread on baguette slices
1 log goat cheese, room temperature
½ cup toasted pine nuts
salt & white pepper to taste
2 cups dried pears, chopped into ¼ inch dice
½ cup dried dates, chopped into ¼ inch dice
1 cinnamon stick
1 cup dry white wine
1 bottle cream of balsamic glaze (available at specialty food stores)
toasted pine nuts to garnish
sage leaves to garnish, julienned
After slicing baguette, spread lightly with butter, place slices on sheet pan and bake in 350 degree oven approximately 10 minutes until lightly toasted and still soft in center. Set aside.
Mix and fold goat cheese with pine nuts and salt & white pepper. Set aside.
Combine pears, dates, cinnamon stick, white wine, and salt & black pepper in a sauce pan. Cook over medium heat until liquid is absorbed. Set aside & cool.
Spread goat cheese mixture on each baguette slice. Top with pear-date chutney. Arrange on serving plate. Sprinkle with pine nuts; drizzle balsamic glaze; garnish with julienne sage leaves.
Alpana Singh's Wine Recommendation:
2006 Seven Hills Riesling, Washington State $13