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Grilled Pear, Chutney and Cheese Canapés

16 canapés
Appetizers

Characteristics

Vegetarian

Nutritional Facts Per Serving

96
Calories
3.5 g
Protein
11.1 g
Carbs
0.7 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 96
  • Fat 4.3 g
    • Saturated   2.1 g
    • + Trans 
  • Cholesterol 10 mg
  • Sodium   200 mg
  • Carbohydrate 11.1 g
    • Fibre   0.7 g
    • Sugars  
  • Protein 3.5 g
    • Vitamin A 3 %
    • Vitamin C 2 %
    • Calcium 7 %
    • Iron 3 %

Method

Preheat your oven to 375 degrees F. Set baguette slices on a baking sheet. Bake until lightly toasted, about 6 to 8 minutes, and then set aside.
Preheat your non-stick indoor grill to medium-high. Place lime juice and oil on a wide plate. Halve the pear lengthwise and remove the core. Cut the pear halves lengthwise into 16 thin wedges. Set pear wedges on the plate and toss to coat with the lime juice and oil. Grill the pears, in batches, about 30 seconds per side, and then set on a clean plate.
To make the canapés, spread some chutney on each baguette slice and set on a platter. Top each baguette with a slice of cheese, mint leaf and slice of pear, and serve.
Note: The baguette used for this recipe was about 2 1/2" to 3" wide.

Serving Suggestions

Create a three-course, festive meal for 8 by serving these canapés (2 each) as an appetizer, followed by a main-course and dessert you create from recipes in our collection. The many possibilities for the main course include Baked Ham with Pomegranate Maple Glaze, and Roast Cornish Hens with Maple, Mustard and Sage. The many options for dessert include Blueberry Crumble for a Crowd, and Mandarin Meringue Tart.

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