Winter Wonderland Bruschetta with Cranberry-Pear Chutney

Allergens

Wheat, Dairy

Ingredients

• 1 small loaf of crusty French bread or baguette
• 1 cup fresh cranberries, roughly chopped
• 2 ripe pears, peeled, cored and diced
• 1/4 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of salt
• 6 ounces Brie cheese, sliced into thin pieces
• Freshly ground black pepper and sea salt, to taste
• Fresh rosemary sprigs for garnish

Instructions

1. Begin by preheating your oven to 375°F (190°C) and preparing a baking sheet.
2. Slice the French bread or baguette into 1/2 inch thick pieces, then arrange them on the prepared baking sheet in a single layer. Make sure they don't touch each other.
3. Bake the bread slices in the preheated oven for 8 to 10 minutes, or until golden brown and crisp. Remove from the oven and allow to cool completely.
4. While the bread is baking, combine the chopped cranberries, diced pears, granulated sugar, apple cider vinegar, ground cinnamon, ground ginger, and a pinch of salt in a medium saucepan over medium heat. Stir constantly until the mixture comes to a boil, then reduce the heat and let it simmer for 10 minutes or until the chutney has thickened. Remove from heat and set aside to cool completely.
5. To assemble the bruschetta, spread a thin layer of cranberry pear chutney on each cooled bread slice. Top with a slice of Brie cheese and season with freshly ground black pepper and sea salt to taste.
6. Serve immediately or keep warm in the oven at 200°F (93°C) until ready to serve. Garnish with fresh rosemary sprigs for an extra touch of holiday charm.

Chef’s Insight

- Feel free to experiment with different types of cheeses and fruit combinations to create your own unique holiday appetizer.

Notes

- Serve with a side of warm spiced apple cider for an unforgettable holiday experience.