This Savory Pear Breakfast Bruschetta recipe totally owes inspiration to Carlota Farina who shared a similar recipe on her blog cuore di pane several weeks ago. Thank you to her for the inspiration!!
I’ve adapted her recipes to create the dish here. First, I had to swap out the goat cheese. I am allergic to goat cheese, so I needed to make the change. If you want to stick with the goat cheese, however, I am sure it is fabulous.
For my version, I started with several slices of nice grilled rustic Italian bread courtesy of the Elegant Baker. Then I added sweet mascarpone cheese and pears fresh from a local orchard.
This bruchetta is an excellent example of how you can adapt a recipe to your own preferences or what you have on hand. Or both. Beside the cheese swap, which was a necessitiy, I made several other adaptations of my own.
For example, the original bruschetta used pepitas, but I didn’t have on hand. What I did have was pine nuts. So I toasted a few, chopped them and added in stead. And although some like mint with pine nuts, I don’t so I decided to go all in on savory and add rosemary instead. I finished with a drizzle of honey to balance the savory. One idea
This Savory Pear Breakfast Bruschetta is a very easy dish. It makes use of pears that are starting to come into season! The honey and rosemary are an excellent combination! Serve as an appetizer, or use several slices as a light brunch or lunch.
Savory Pear Breakfast Bruschetta
- 4 Slices rustic Italian Bread grilled
- 4 oz mascarpone cheese softened
- 1 pear sliced thin
- 1 TBS pine nuts toasted and chopped
- 1 sprig rosemary stem removed and chopped
- Honey for drizzling
- Once bread is grilled, spread each slice with about 1 oz of mascarpone cheese
- Top with slices of pear, layered
- Drizzle honey generously over the top of each slice
- Sprinkle with chopped pine nuts and chopped rosemary