I have a few thoughts.
Not many, but a few.
First, I’ve discovered that I prefer looking at pears more than eating them—unless they’re caramelized. In that case I can’t wait to stop looking and start eating.
Second, one of our local shops now stocks whole grain baguettes. This thrills me because it saves a 52-minute drive to Whole Foods for an overpriced loaf. Of course, the baguette still goes stale in about twelve hours since there are only two of us.
Now I buy a three-dollar baguette that goes stale in twelve hours because there are only two of us.
Finally, I took what felt like a million photos of this bruschetta and ignored them for days. Most turned out blurry, which reminded me I’m not great with my DSLR. So here are simple photos of pear, bread, and a bottle of vinegar—honesty is the best policy.
Pause for a moment to consider this vinegar. Doesn’t the name alone sound irresistible? It’s a cinnamon pear balsamic, and it really does taste as good as it sounds.
When I bought it last month I wasn’t sure how I’d use it—other than tasting it straight. I wondered whether it would work on a salad or something savory. I ended up caramelizing red Bartlett pears in butter and finishing them with the cinnamon-pear balsamic. No added sugar needed—the pears’ natural sweetness comes through beautifully. I spread a honey-mascarpone mixture on toasted whole grain baguette slices, then piled on the warm pears.
This combination is simple and delicious. Please make it—you’ll be glad you did.
Roasted Cinnamon Pear Bruschetta
Serves 4–6
Ingredients:
1 whole grain baguette, sliced into rounds
2 pears, chopped (red Bartlett recommended)
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
Pinch of nutmeg
2 tablespoons balsamic vinegar (cinnamon pear recommended)
1/2 cup mascarpone
1 teaspoon honey
Directions:
Preheat the oven to 400°F. Arrange baguette rounds on a baking sheet and bake 5–7 minutes, or until golden and crisp. Set aside.
Heat a skillet over medium-low and melt the butter. Add the chopped pears and sprinkle with salt, cinnamon, and nutmeg. Let the pears caramelize slowly, about 10–15 minutes, stirring occasionally so they brown evenly.
In a small bowl, combine the mascarpone and honey and mix until smooth. Spread this mixture on the toasted baguette slices.
When the pears are soft and caramelized, stir in the balsamic and cook for 1–2 more minutes to glaze. Spoon the pear mixture over the mascarpone-covered baguette slices. Serve warm or at room temperature.
If you don’t want to assemble bruschetta, at least make the caramelized pears. They’re wonderful mixed into oatmeal, tossed into salads, spooned over roasted vegetables, or used as a topping for potatoes—versatile and delicious in many dishes.