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
Compliments of Executive Chef Mark Longster from The Cannery Restaurant at Pillar & Post.
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.
Discover our Restaurants and Menus
Wine, dine, and indulge in unforgettable cuisine at your favourite Vintage Hotel