I have a few thoughts.
Not many, but a few.
First up, I’ve decided that I like to look at pears more than eat them. Unless they are caramelized. Then I can’t wait to stop looking at them so I can eat them.
Second, I found that one of our local stores carries whole grain baguettes. This thrills me. It means that I don’t have to drive 52 minutes to Whole Foods just to get a thirteen dollar baguette that goes stale in twelve hours since there are only two of us.
Instead, now I buy a baguette for three dollars that goes stale in twelve hours because there are only two of us.
Finally, I took what feels like six bajilion pictures of this bruschetta, and then didn’t look at them for four days. Turns out most of the photos were blurry. Turns out I can’t use my DSLR worth crud. Turns out that is my reason for posting pictures of a pear, bread, and a bottle of vinegar.
Honesty is the best policy.
Well, it should, because it is. I mean - cinnamon pear?! I want to bathe in this.
When I bought it last month, I wasn’t sure how I was going to use it. Besides, you know, drink it straight up.
But even for me – I wasn’t sure how it would work on a salad. Thankfully, I think I came up with something incredible.
I caramelized some red bartlett pears with butter, and added the vinegar at the end. No sugar needed – the natural sweetness comes out and surprisingly, it’s even sweet enough for me. On top of the beloved whole grain baguette, I spread on a honey mascarpone mixture before adding the pears.
Please make this now. It will make you happy.
1 whole grain baguette, sliced into rounds
2 pears, chopped (I used red bartlett)
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
2 tablespoons balsamic vinegar (I used cinnamon pear)
1/2 cup mascarpone
1 teaspoon honey
Preheat oven to 400. Lay baguette rounds on a baking sheet and bake for 5-7 minutes, or until golden brown and toasted. Set aside.
Heat a skillet over medium-low heat and add butter. Add pears, then sprinkle with salt, cinnamon and nutmeg. Allow to caramelize slowly – for about 10-15 minutes.
In a bowl, combine mascarpone and honey. Spread on baguette slices.
If you don’t want to make the bruschetta, you must make the pears. Throw them in anything – oatmeal, salads, on top of potatoes… the possibilities are endless!