Maple-Rosemary Roasted Pear Bruschetta - Foodtown

Name: Maple-Rosemary Roasted Pear Bruschetta - Foodtown
Ingredients: 3 to 5 firm, ripe Stemilt pears (Bosc works beautifully), peeled, halved and cored; ¼ cup pure maple syrup (I used Grade B); 2 tablespoons water; ¼ cup freshly squeezed lemon juice; 2 tablespoons unsalted butter, cut into approximately 9 to 12 cubes; ½ tablespoon light brown sugar; 3 to 5 sprigs fresh rosemary; Cranberries (approximately ½ cup); Toasted baguette slices (approximately 6 to 12 slices); Brie-Bleu cheese (something like a Cambozola, or Bavarian Blu – approximately 3 to 4 ounces); Fig jam (approximately 1/3 cup); Prosciutto (approximately 6 to 12 slices); Candied walnuts (approximately ¼ cup; transfer remaining nuts to ziplock bag to store)

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This Maple-Rosemary Roasted Pear Bruschetta recipe from Foodtown is not only a holiday favorite but is also perfect for weekend brunches, social gatherings, & potluck dinners.

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Ingredients

3 to 5 firm, ripe Stemilt pears (Bosc works beautifully), peeled, halved and cored
¼ cup pure maple syrup (I used Grade B)
2 tablespoons water
¼ cup freshly squeezed lemon juice
2 tablespoons unsalted butter, cut into approximately 9 to 12 cubes
½ tablespoon light brown sugar
3 to 5 sprigs fresh rosemary
Cranberries (approximately ½ cup)
Toasted baguette slices (approximately 6 to 12 slices)
Brie-Bleu cheese (something like a Cambozola, or Bavarian Blu – approximately 3 to 4 ounces)
Fig jam (approximately 1/3 cup)
Prosciutto (approximately 6 to 12 slices)
Candied walnuts (approximately ¼ cup; transfer remaining nuts to ziplock bag to store)