Pear Chutney and Goat Cheese Bruschetta

• (8 -9 ounce) long loaf French bread1
• large ripe but firm pears (Bosc or Anjou)4
• cup packed brown sugar1⁄3 cup
• cup dark raisin, chopped↗1⁄3 cup
• cup cider vinegar↗1⁄3 cup
• teaspoons peeled and grated fresh ginger2 teaspoons
• teaspoon Chinese five spice powder1⁄2 teaspoon
• teaspoon salt↗1⁄4 teaspoon
• flat leaf parsley↗

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F. Slice bread diagonally into 32 scant 1/2-inch-thick slices; reserve ends for making bread crumbs another day. Place bread slices on 2 cookie sheets. Toast bread 10 minutes or until crusty and dry, turning slices over once. Transfer bread to wire racks to cool.

2. 2

   Meanwhile, prepare pear chutney: Peel and core pears; cut into 1/2-inch pieces. In nonstick 12-inch skillet, cook pears, sugar, raisins, vinegar, ginger, five-spice powder, and salt over medium heat 25 to 30 minutes or until all of liquid evaporates and sugar caramelizes, stirring frequently during the last 10 minutes of cooking. Mixture will become very thick and turn dark brown. Cool chutney to room temperature.

3. 3

   Just before serving, assemble bruschetta: Spread 1 rounded teaspoon goat cheese evenly on each toasted bread slice. Top each with 1 scant tablespoon pear chutney and a parsley leaf.