Balsamic Pear & Bleu Cheese Bruschetta

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

Enter the giveaway HERE.

Balsamic Pear & Bleu Cheese Bruschetta 1

I have a total crush on bruschetta.  Maybe that’s why I like working at an Italian restaurant.  Every time Mike and I go out, if there’s bruschetta on the menu, I’m getting some.  Since I’m almost never without a loaf of French bread or a baguette at home I thought it was high time to bust out my bruschetta skills again for you all.  Pears where on sale, I knew I had some bleu cheese at home (YUM!), and balsamic vinegar just sounded like the right thing to marry all these flavors together.

Balsamic Pear & Bleu Cheese Bruschetta 5

These little babies are packed full of flavor.  The cheese is creamy and wonderful.  And the tang from the balsamic reduction is just the kick the bruschetta needs.  Make a batch, and then make extra.  You’ll need them.  For those who don’t want to pre-toast their bread, that’s fine.  But butter toasted bread gives just that perfect extra crunch and buttery bread is always a good idea.  Just sayin’.  Don’t be shy.  Toast away!

Balsamic Pear & Bleu Cheese Bruschetta 3

Check out the rest of today’s Brunch Week recipes!

Brunch Beverages:

Brunch Egg Dishes:

Brunch Breads, Grains and Pastry:

Brunch Fruits, Vegetable and Sides:

Brunch Desserts:

Balsamic Pear & Bleu Cheese Bruschetta 4

One Year Ago: Croque Monsieur Strata

Balsamic Pear & Bleu Cheese Bruschetta
 
Prep time
Cook time
Total time
 
Author:
Serves: about 24 bruschetta
Ingredients
  • 1 fresh baguette loaf
  • 2 Bosc pears, cored and thin sliced
  • 6 ounces crumbled bleu cheese
  • ½ cup balsamic vinegar
  • 2 tablespoons sugar
  • Unsalted butter, room temperature
Instructions
  1. Heat a large skillet over medium-high heat.
  2. Slice off ends of baugette, then cut the rest of the loaf into 1" thick pieces - about 24 pieces. Spread butter over one side of each slice. Place bread, buttered side down, in heated skillet. Cook until golden and edges begin to brown. Repeat as needed until all bread is toasted.
  3. Turn oven broiler on high.
  4. Place toast on a large baking sheet, toasted side up. Top each bread slice with 1 tablespoon of bleu cheese. {You could also use sliced bleu cheese if you like. I just had crumbled.} Place baking sheet in oven and broil until cheese begins to soften and melt a bit. Remove from oven.
  5. While toasts cool, whisk together balsamic and sugar in a medium saucepan. Cool over medium-high heat until simmering. Reduce heat to medium, stirring often. Cook until reduced by ⅓. The reduction will still be on the thin side, but sweetened just enough.
  6. Top each toast in a slice of pear, and drizzle with balsamic reduction.

 

A huge thank you to all our amazing #BrunchWeek sponsors. Please follow these lovely folks on their social media sites:

California Walnuts Facebook, Twitter, Pinterest, Google+

Bob’s Red Mill – Facebook, Twitter, Pinterest, Instagram

Dixie Crystals – FacebookTwitterInstagramPinterest

Whole Foods Market Orlando Faceboook, Twitter, Pinterest, Instagram,

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Baloian Farms – Facebook

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Comments

  1. says

    Great recipe! I have recently found some specialty stores that sell flavored olive oils and vinegars, and it is so fun. I haven’t tried making my own yet, though.

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