Fig and Pear Bruschetta With Ricotta.
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Ingredients.
INGREDIENTS1 ACE Bakery® White Baguette (use half for recipe, or double recipe to use full baguette) or 1 ACE® Baguette - Warm at Home2 sugar pears6 dried figs¼ cup red onion, finely minced3 tbsp. brown sugarPinch of cinnamon4 whole cloves1 tsp. mustard seeds¼ cup water¼ cup apple cider vinegar2 tbsp. Port½ cup ricotta.
Instructions.
INSTRUCTIONSPeel, core and cut the pears into small dice. In a small heavy-bottomed pot, combine the pears together with the next 9 ingredients for the chutney and bring to a boil. Reduce the heat to a gentle simmer and cook for 20 minutes, stirring occasionally until the pears are tender and the liquid is syrupy and mostly absorbed. Cool slightly before using to allow the chutney to set.Slice the baguette on the diagonal into twelve ½" (1.25 cm) thick slices. Place on a baking sheet and toast in the oven for 5 to 7 minutes until crisp and the edges are just beginning to brown. Flip and toast for 1 minute more.Top each baguette crisp with a spoonful of ricotta and a generous heaping of fig and pear chutney.This recipe is from ACE Bakery®.
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