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Fall Bruschetta with Pears, Balsamic Figs, Pecorino-Romano Cheese, and Toasted Pecans

Yields1 Serving

 1 baguette of French bread
 1 tbsp olive oil for drizzling
 1 Red Anjou pear, sliced thinly
 ¼ cup Balsamic Figs, plus juice for drizzling
 2 oz shaved Pecorino-Romano cheese
 1 tbsp chopped pecans, toasted
For the balsamic figs:
 6 cups figs
 ½ cup water
 3 cups sugar
 2 tbsp freshly squeezed lemon juice
 1 cup balsamic vinegar
1

Preheat the oven to 350℉.

2

Place the sliced baguette on a baking sheet and drizzle with the olive oil. Brush to coat the bread. Toast for 5-7 minutes or until the bread is lightly toasted and golden brown.

3

Top each slice of bread with a little of the balsamic figs, a slice of pear, a few shavings of Pecorino-Romano cheese. Top with toasted chopped pecans. Drizzle a little more of the balsamic fig sauce on top.

To make the balsamic figs:
4

Finely chop the figs. In a large pot, add the figs, water, sugar, balsamic vinegar, and lemon juice. Bring to a boil and allow the mixture to boil for 1 minute. Reduce the heat and allow the mixture to simmer for about 30 minutes or until it starts to thicken. (The figs should be macerated and the sauce thick.)

5

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner and cover with boiling water. Process for 10 minutes. Remove from water and let sit on a clean towel in a dark, cool place.

6

The balsamic figs will be good in a cabinet for up to 1 year unopened or 1 month in the refrigerator opened.