Roasted Pear Bruschetta with Mt. Diablo Taleggio Cheese

Ingredients
2 tablespoons Unsalted Butter
1/4 cup Dark Brown Sugar
1/4 cup MacDonald's Pure Maple Syrup
2 tablespoons Brandy
1/4 teaspoon Ground Cinnamon
1 lb Bosc Pears, peeled, cored & small dice
1 loaf Bristol Farms Baguettes or Ciabatta
1/4" slices & toasted
1 lb Mt Diablo Taleggio Cheese, thinly sliced
1/4 lb Gorgonzola, crumbled
6 ounces Pecans, toasted & roughly chopped
1 bunch Chives, minced

Method
Preheat the oven to 400 degrees. Warm the butter in a large skillet (stovetop to oven variety) over medium heat. Stir in the sugar, syrup, brandy and cinnamon. Cook, stirring, until the sugar dissolves and the sauce thickens slightly (2 minutes). Add the pears and gently stir to coat with the sauce. Once the pears are nicely coated with the sauce, transfer the skillet to the preheated oven. Roast, basting often, until the pears are tender and glazed (15 minutes). Remove from the oven and cover to keep warm.

While the pears are roasting prepare the bruschetta slices. Line a baking sheet with a single layer of the toasted bread slices. Place a slice of the Taleggio onto each and top with a sprinkle of the gorgonzola. Just before serving, place the baking sheets in the oven to melt the cheeses (approximately 5 minutes).

Place the bruschetta onto a serving platter. Top with a spoonful of the roasted pears. Garnish with the pecans and chives.

Wine Recommendation: Montesel Prosecco

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