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Pear Chutney Bruschetta With Pecans And Blue Cheese


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2 teaspoons olive oil

1/4 cup finely chopped shallots

1 1/2 cups finely chopped peeled Anjou, Bartlett, or Bosc pear

1/2 cup pear nectar

1/4 cup finely chopped dried apricots

2 tablespoons sugar

1 1/2 tablespoons cider vinegar

1/8 teaspoon salt

1 (3-inch) cinnamon stick

4 ounces french bread baguette, cut diagonally into 16 thin slices and toasted

8 teaspoons chopped pecans, toasted

8 teaspoons crumbled blue cheese

1 tablespoon chopped fresh chives

1 teaspoon chopped fresh thyme

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