Description
Pear Walnut Bruschetta is a delightful appetizer featuring crisp toasted French baguette slices topped with creamy goat cheese, sweet ripe pears, crunchy toasted walnuts, and drizzled with honey and tangy balsamic glaze. This easy-to-make recipe balances sweet and savory flavors perfectly, making it an elegant starter or snack for any occasion.
Ingredients
Scale
Bread
- 1 French baguette, sliced diagonally
- 2 tbsp olive oil for brushing
Toppings
- 2 ripe Bosc or Anjou pears, thinly sliced
- 1/2 cup walnuts, toasted
- 4 oz goat cheese, softened at room temperature
- 2 tbsp honey for drizzling
- 2 tbsp balsamic glaze for drizzling
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). While the oven warms, slice the French baguette diagonally into thin slices to create elongated pieces that will hold the toppings well. Thinly slice the ripe Bosc or Anjou pears and set them aside.
- Toast the Bread: Brush each baguette slice evenly with olive oil on both sides. Arrange the slices on a baking sheet and bake in the preheated oven for about 8-10 minutes, or until golden brown and crispy. Remove from oven and let cool slightly.
- Assemble the Bruschetta: Spread a generous layer of softened goat cheese on each toasted baguette slice. Then, layer the pear slices over the cheese, making sure to cover the bread evenly. Sprinkle the toasted walnuts on top for added crunch and nutty flavor.
- Finish and Serve: Drizzle honey lightly over each bruschetta, followed by a drizzle of balsamic glaze to add a tangy sweetness that complements the pears beautifully. Serve immediately while the bread is still slightly warm to enjoy the best texture and flavor.
Notes
- Use ripe but firm pears for the best texture that won’t turn mushy on the bread.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly browned.
- For a sharper flavor, try using aged balsamic vinegar instead of glaze.
- Goat cheese can be swapped with ricotta or cream cheese if preferred.
- Prepare the baguette slices and toppings separately ahead of time to assemble just before serving.
