A decadent blend of cheese and fruit, poached pear bruschetta is a delicious, elegant and simple appetizer to make for entertaining and it always delights a crowd. Recipe is courtesy of Executive Chef Mark Longster from The Cannery Restaurant at Pillar & Post.
Poached Pear Bruschetta
Serves 8 people
4 Poached pears
½ cup Walnut butter
1 Baguette – cut into 8 slices
1 bunch Golden frisée lettuce
8 slices Cambozola cheese
Reduced Poaching liquid
Ingredients for Walnut Butter:
½ cup of Butter
½ cup of Walnuts
Ingredients for Poaching Liquid:
½ cup Port
1 ½ cups Red Wine
1 tsp Sugar
2 Cinnamon sticks
2 pieces of Star anise
- To make the walnut butter, soften butter and add toasted chopped walnuts.
- To make the poaching liquid, simmer and reduce all ingredients until syrup is formed.
- Preheat oven to 400˚F .
- Peel and core the pears, slice in half and place into the poaching liquid.
- Bring up into a simmer and cook until pear is soft all the way through (approximately 1 hours time) once done, remove the pears and bring liquid to a boil.
- Reduce the liquid consistency until a reduction is formed and the liquid is approximately 1/3 volume.
- Once pears are cooled, cut length wise.
- Take baguette slices and spread with the walnut butter. Fan out the poached pears over the baguette pieces. Place a slice of cambozola cheese over top.
- Place into a preheated oven of 400˚F, bake for 5-10 minutes until cheese is melted.
- When done, place on plate and add golden frisée lettuce and drizzle the poaching liquid over top.
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