Roasted Cinnamon Pear Bruschetta.
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.
Time out.
We need to take a moment to discuss this vinegar. Does it not sound like the most fabulous tasting vinegar in the world?
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.
Roasted Cinnamon Pear Bruschetta
serves 4-6
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.
Once pears are caramelized, add balsamic vinegar and cook for 1-2 more minutes. Add spoonfuls of pear mixture on top of mascarpone on baguette. These can be served warm or cold.
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!
114 Comments on “Roasted Cinnamon Pear Bruschetta.”
Never in a million years would I have thought this up. That is why I absolutely LOVE your blog.
Yum what a great idea. I love anything with pears.
YUM! How creative and delicious! How DO you think of these fabulous food combinations, Jessica? Regarding the stale baquettes (no matter what they cost)- I always freeze the leftover bread (whole or sliced). Bread freezes well, and thaws very quickly when you need it in a pinch!
yum! this would be great for entertaining
Nom nom. I like the idea of using pears instead of the traditional tomato. Josh could get behind this too (he hates tomatoes). You should freeze the other portion of your bread…just saying ;)
Pears are really beautiful, aren’t they? The bruschetta looks and sounds delicious! That would be perfect on oatmeal…or waffles! Have a great first day of fall Jessica!
Pears are really beautiful!! Have you tried sugar pears? Oh my gosh, they are so good!
Pretty! My problem is that I can never find a pear that is “just right”. Usually they are too hard or too soft. But I’m inspired to try again.
Kudos on the non-bacon-veggie eating… and this looks tasty!
These bruschetta look GREAT! What a perfect, creative appetizer for fall!
you had me at honey mascarpone! ;)
Ooh, I’m bookmarking this for when we have guests in town next week! What an elegant hors d’oevre!
Totally original….I Love It!!!!!
oh my gosh, i want that vinegar so bad! and i agree…pears are one of those things that are beautiful to look at, but i can take ’em or leave ’em…unless they’re caramelized!
I think I may be in love with you(r bruschetta).
Where DO you come up with these? Yum!
I’ve never carmelized pears before, but if it’s anything like apples, it sounds heavenly. Such a great hors d’oeuvre for a holiday party!
What a fabulous fall appetizer, this looks delicious!
xo
Kris
Wow – so creative! I never would have come up with that in a million years!It looks and sounds amazing.
That vinegar sounds AMAZING. Can you actually taste the pear and cinnamon in it? So often with flavored vinegars and oils, I can’t really taste a difference, but definitely want to try this one if the flavors come out!
Oh yes! The taste is incredible. You can taste all of the flavors of their vinegar. I have peach, cherry, vanilla bean, coconut and this one – each one is amazing.
Your pictures are lovely – don’t be too hard on yourself! And I’ve got to get my hands on a) a whole grain baguette since my vast wasteland of the midwest doesn’t carry anything close and b) some of that amazing vinegar, which means if I can’t find a whole grain baguette, I’m definitely not finding that stuff. Online, here I come!
Thanks Melanie!
And Fustini’s only sells their vinegars in their own stores which are throughout Michigan, so you must order online!
YES PLEASE.
I hate when you see shots on screen and realize they are all blurry. That has happened to me a fair share too.
Those pictures and that bruschetta all look just perfect though.
What a great idea!! I always limit my bruschetta-ing to tomatoes… but I can see you don’t have to stop there! Thanks for the inspiration!
What an awesome brunch dish! These would be great as part of a buffet. But I would totally make extra pears just for me – to eat on vanilla ice cream of course!
Um, that sounds AMAZING.
You should order some!
What a great little fall appetizer! Yum!
Love this! Bruschetta is a dish that always shows up at all of my family parties. It’ll be fun to switch it up and serve it on the dessert table :)
These look delicious and might need to make an appearance on our table for Sunday Night Cooking Club.
Ooo – this sounds like a great fall recipe!
This sounds like one of the most delicious creations in the world. Was that a little over-dramatic? Sorry, I get excited about good food…
Wonderful time of the year for cooking and baking. Love all the apple and pear recipes. http://windowontheprairie.com/ Suzanne
Dang this looks good. Seriously, if I ever win the lottery, I’m forcing you to quit your job so that we can just cook and bake all day long together. No, seriously.
That vinegar sounds so flipping amazing. I’m pretty sure it would make the best salad dressing ever.
Wow! This looks so good. What a great idea! I may have to add this to my Fall recipe post for tomorrow. It seems like a definite winner. :)
oh yum. i agree with you on the pears, they are so pretty to look at and for some reason, even though they taste good, i don’t really like eating them plain. this is a great way to really enjoy them :)
I’m on the hunt for this balsamic vinegar starting…now.
You can find it at http://www.fustinis.com!
once again, something that sounds amazing, and I wish I would have thought of years ago because I feel like I’ve missed out :)
I love your originality and creativity… and I want this balsamic. :)
y.u.m. I think I’d like the pears and vinegar best on a salad with some feta. That just sounds amazing. I wish I could have it for breakfast!
pears are one f the only foods i won’t eat. but it’s a stubborn thing (my parents replaced MY plum tree with a pear tree, and i’ve been pouting about it for around 15 years at this point)
but i do like pear brandy.
How beautiful! I love this idea. You know, you could chop up the rest of the baguette and throw it in the freezer. Then it’s ready to go the next time you want to make bruschetta! I do this all the time. I even freeze regular sandwich bread because the two of us can rarely eat the whole loaf before it starts to get moldy.
Please share where you go this vinegar? I would LOVE to try it/buy it, etc!
http://www.fustinis.com
Let me know if you order some! You can also find it in their stores which are throughout Michigan.
I love quirky bruschetta like that. There’s a restaurant here that specializes in it and I adore it.
This is awesome!
I am always kind of at a loss for what to do with pears so thanks for the tip!
Here I thought having a baguette go stale was just poor planning on my part. Phew. Also, I can’t believe that a vinegar could not taste, vinegar-y. I absolutely hate that sour taste that I associate with it so flavored ones scare me. However, given your distaste for vegetables and love for sweets, I may just have to trust you on this one.
Yum! I love mascarpone in desserts. Looks delicious.
You had me at ‘carmelized’. I make a roasted pear dessert with ricotta cream and it is amazing. I love pears! Thanks for sharing!
Wow Jessica! You did it again, another fab recipe! Thank you so much for sharing this and the apple nachos, You are talented my friend. :)
I don’t know what it is about pears, but I buy them and then they sit… and sit. and sit. I think I like looking at them and buying them, but not eating them as much. I always have the best of intentions though. lol. I will say that I really like roasting them and eating them on salads.
Great recipe!
I absolutely love your site!!! It is now #1 on the list of blogs I read in the morning because there is ALWAYS something new and incredibly delicious (and funny) THANK YOU!!
Thank you SO much!
What a fabulous idea. I think the pears would be perfect over a bit of vanilla ice cream. Mmmm….