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Bruschetta with Pear, Bacon, and Hazelnuts

By , from the Jenn Louis collection
Serves 4


Chef Jenn Louis, of the Portland restaurants Lincoln and Sunshine Tavern, developed this recipe for the Oregon-based Harry & David, longtime gourmet food and fruit purveyors, who passed it on to us. It’s a good one to make with a Comice pear, if you don’t have the recommended Harry & David pear on hand.



4 slices ciabatta bread, each slice 1½ inches thick
6 Tbsp. plus 2 Tbsp. extra-virgin olive oil, divided


4 oz. arugula
1 small shallot, sliced thinly
2 oz. hazelnuts, toasted and roughly chopped
1 oz. buttermilk blue cheese, crumbled
1 Harry & David Royal Riviera Pear, cored and quartered
4 slices bacon, cooked but not crisp
2 Tbsp. aged balsamic vinegar
~ Maldon salt
~ Black pepper


  1. Make the bruschetta: In a large saucepan, heat 6 tablespoons olive oil. Once hot, brown the ciabatta on both sides, then set the bruschetta aside.
  2. Make the salad: In a medium bowl, combine the arugula, shallot, hazelnuts, and blue cheese. Slice the pear thinly and add it to the salad. Cut the bacon in ¼-inch pieces while warm and add it to the salad. Dress with the reserved 2 tablespoons olive oil and balsamic vinegar. Season with Maldon salt and pepper.
  3. Serve: Place one piece of bruschetta on each of four plates. Top with salad and drizzle additional extra-virgin olive oil and aged balsamic vinegar to taste.

This content is from the Jenn Louis collection.

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