The hearty cracker as the base makes for a beautiful and rustic dish with my Pickled Pear Bruschetta. The rich mascarpone shallot spread is both delicate enough in flavor to showcase the pear and creamy enough to make this nibble feel substantial. Pickled Pear Bruschetta sets a perfect winter tone and the lush gold color of the pear adds to the golden hue of the menu. Wasa Crackers (I like the thick multi-grain) Filling: 1 cup shallots 2 tablespoons butter ¼ cup white wine ¼ teaspoon five spice powder ¼ or less freshly grated nutmeg ½ teaspoon salt dash cayenne 8 ounces mascarpone Pickled Pears: 1 bosc pear (firm is important, but really any variety will do) 1 cup white vinegar 2 tablespoons salt ¼ cup sugar Mince the shallots. Sauté the shallots in butter on medium low until very soft (20-30 minutes). Add the white wine and continue to cook until the liquid has evaporated. Add the five spice, nutmeg, salt and cayenne, stir well and then cook an additional 1-2 minutes. Remove to a bowl. Stir in the mascarpone until well-distributed. Slice the pears very thin (a mandoline works best) from the bottom. The round slices will curl into … Continue reading →