Fall-Worthy Pear, Brussels Sprouts, And Gorgonzola Bruschetta Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
8 Servings
Ingredients
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 1 pound Brussels sprouts, shaved thin
  • 2 Bosc pears, diced ½-inch
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • ¼ cup dried cranberries
  • Salt and black pepper, to taste
  • 1 baguette, sliced into 24 (½-inch) thick pieces
  • 2 garlic cloves, halved
  • 6 ounces Gorgonzola dolce, crumbled
  • ¼ cup toasted hazelnuts, chopped
Directions
  1. Heat 2 tablespoons of olive oil in a large pan.
  2. Saute the Brussels sprouts for 5 minutes until wilted.
  3. Add the pears and cook for 3 minutes until softened.
  4. Deglaze the pan with the balsamic and honey and cook until syrupy, about 10 minutes.
  5. Add the cranberries and season with salt and pepper.
  6. Preheat the oven to 400 F.
  7. Arrange the baguette slices on a baking sheet, and drizzle them with a total of 2 tablespoons of olive oil.
  8. Toast the baguette slices at 400 F for 8 minutes until golden.
  9. Rub them with the garlic.
  10. Top the toasts with the Brussels sprouts mixture and crumble the Gorgonzola over.
  11. Broil for 2 minutes until the cheese softens.
  12. Garnish with the chopped hazelnuts, and drizzle with extra olive oil.
  13. Serve the bruschetta.