Saturday, November 26, 2011

Bruschetta with Pears, Fontina, and Pistachios

We made this bruschetta on Thanksgiving as an appetizer and it is AMAZING! My Mom shared the recipe and I am not sure where it originally came from, but it is one that I will be making again! I love the combination of the sweet pears, creamy fontina, and salty pistachios. Yumm!

  • 1 baguette, sliced
  • 3 tablespoons olive oil
  • 3 garlic cloves, finely chopped
  • 9 oz fontina cheese, sliced
  • 1/4 cup pistachios, shelled and chopped
  • 2 pears (one red, one green), sliced
  • freshly ground salt and pepper
 Preheat oven to 425 degrees, and line a baking sheet with foil. Slice baguette.

 Lay slices on the baking sheet. Brush with olive oil and season with salt and pepper. Bake for 3-5 minutes or until bread is toasted.

 Top with freshly chopped garlic and the sliced fontina cheese.

 Sprinkle the pistachios on top, then place back in the oven for 1-2 minutes or until the cheese is melted.

 Remove from the oven once the cheese is melted and top with pear slices. Serve while still warm.

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