Goat Cheese Bruschetta with Pear-Thyme "Compote"
Ingredients
Pear-Thyme "Compote"
- 2 teaspoons honey or coconut nectar
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 15-ounce can of sliced pears in pear juice from concentrate well-drained; reserve pear juice!
- 1 ½ teaspoons fresh thyme leaves
Goat Cheese Bruschetta
- 4 ounces soft goat cheese or soft cashew cheese at room temperature
- ¼ cup plain low-fat Greek yogurt or plant-based Greek-style yogurt
- 1/8 teaspoon sea salt
- 12 slices bakery-style Italian bread (baguette) toasted or grilled
- ¼ cup chopped pan-toasted walnuts or roasted pistachios
- 3 tablespoons fresh pomegranate arils seeds
- 1 tablespoon honey or coconut nectar
- ½ teaspoon sea salt flakes
Instructions
Make the “compote”
- In a medium bowl, stir together the honey, vinegar, salt, and pepper.
- Add the sliced pears and thyme leaves; stir to combine.
- Ideally, let stand for at least 10 minutes, stirring occasionally.
Make the bruschetta
- In a small bowl, stir together the goat cheese, yogurt, and salt.
- Top the toast slices with the goat cheese mixture; arrange on a platter.
- Drain the pear “compote” and arrange on the toasts, ideally one pear slice each.
- Sprinkle with the nuts, pomegranate arils, honey, and sea salt flakes, and serve.
- *For extra wholesomeness, choose whole grain, fruit-nut, or seeded baguette or bread. For extra richness, brush bread slices with extra-virgin olive oil before oven-toasting or grilling.