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!