Fig, Pear and Peanut Bruschetta

Ingredients

• 1 large ripe pear, peeled, cored and chopped
• 2 tbsp (30 mL) dried figs, green or black, finely chopped
• 2 tsp (10 mL) finely grated ginger
• 2 whole cloves
• 2 tbsp (30 mL) unseasoned rice wine vinegar
• 1 tbsp (15 mL) brown sugar
• Generous grinding black pepper
• 1/4 cup (50 mL) thinly sliced green onion, about 1 large
• 1/3 cup (75 mL) lightly salted peanuts, coarsely chopped
• 1 package creamy goat cheese (4 oz/113 g)
• 16 to 18 toasted baguette slices, homemade or store-bought

Instructions

1. Place pear, figs, ginger, cloves, vinegar, sugar and pepper in a small saucepan over low heat. Cover, stirring occasionally until pear and figs soften, about 2 minutes. Discard cloves. Compote can be made ahead to this point then refrigerated up to 2 days. Stir in green onion and peanuts just before serving if compote was made ahead.
2. Spread about 1 tsp (5 mL) goat cheese over each baguette slice. Top with a heaping teaspoon (about 7 mL) of barely warm or room temperature compote. Serve immediately or cover loosely and refrigerate up to 1 hour. Best served at room temperature.

Notes