GREAT THANKSGIVING INVITATIONS
There are so many great Thanksgiving Day Dinner ideas- why not try some out on friends and family this Thanksgiving? Since you're hosting a party, some memorable additions to your table never sounded so good. Some great appetizer dishes to get you started!
Pear Chutney and Goat Cheese Bruschetta
1 loaf(s) French bread
4 large ripe pears, such as Bosc or Anjou
1/3 cup(s) packed brown sugar
1/3 cup(s) dark raisins, chopped
1/3 cup(s) cider vinegar
2 teaspoon(s) peeled, grated fresh ginger
1/2 teaspoon(s) Chinese five-spice powder
1/4 teaspoon(s) salt
1 log(s) mild goat cheese, such as Montrachet, softened
Flat-leaf parsley leaves
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. 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. 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. Enjoy!
Persimmon Wedges With Toasted Hazelnuts
2 large persimmons
1 1/2 cups warm hazelnuts
Cut persimmons into 1/2-inch-thick wedges. Arrange on plate. Drizzle with hazelnut oil. Place hazelnuts in bowl. Serve persimmons with hazelnuts.