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This recipe works for: Appetizer

Serving Size: 12

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 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

Directions

1. 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.
2. 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 batard. For extra richness, brush bread slices with extra-virgin olive oil before oven-toasting or grilling.

 

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Recipe Source: Jackie Newgent

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.