Poached Pear and Stilton Bruscetta

Make & serve with 09 Pinot Grigio

1 loaf nutty whole wheat bread, sliced, then each slice cut in quarters
1/3 c. roasted pumpkin seed oil * see note
2 Bosc pears
1 ½ cups Morovino 09 Pinot Grigio
½ t. anise or fennel seeds
6 ounces Stilton cheese
½ cup toasted pumpkin seeds

Preheat oven to 375 degrees. Place slices of bread on a cookie sheet. Brush with roasted pumpkin seed oil (if using). Bake until golden brown – about 7 minutes. Put wine and fennel/anise seeds in a small saucepan and bring to a simmer. Peel and core pears. Place pears, core side up in wine. Cover and simmer for 15 minutes or until tender. Remove the pears from heat and let them cool in poaching liquid. When cool, slice very thinly (¼”). Slice Stilton. Assemble Bruscetta: slice of bread, slice of Stilton, slice of pear. Drizzle platter of Bruscetta with remaining pumpkin seed oil if using and pumpkin seeds. Serve at room temperature.

*NOTE: roasted pumpkin seed oil is rich and nutty. Find it at Middle Eastern groceries or online.

ADDITIONAL NOTE:  Poached pears are great in salads

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