Recipe: Pear and Fennel Pork Bruschetta

The tangy mixture of sweet pears and robust peppers makes this bruschetta a party favorite

All you have to do is add a little Gorgonzola cheese and a pinch of fresh, green onions and you’re all set with this fresh take on a traditional bruschetta.

Ingredients

1 red onion (julienne)
1 fresh fennel (quarter sliced)
2 oz – olive oil
1/2 oz – red wine
1/2 oz – red wine vinegar
1/2 oz – red pepper (julienne)
2 pears (peeled and sliced)
2 pkgs – Mrs. Wages Guacamole Mix
1 cup water
2 pounds – pulled pork (unsauced)
1 loaf of Italian bread
Gorgonzola Cheese
green onion (to taste)

Preparation

• Sauté the red onion and the fennel in the olive oil until they start to soften.
• Deglaze with the red wine and vinegar and add the Mrs. Wages Guacamole mix and bring to a boil o reduce the liquid.
• Add the red peppers and the pears, cook long enough to soften the pears but do not over cook them and turn them into mush, if needed add one cup of water.
• Chill the mixture completely.
• When ready to make slice the bread on a bias and toast in the oven to harden up.
• Cut the bread into triangles then top with a tablespoon of pulled pork and 2 tablespoons of the pear fennel relish.
• Place mixture back into oven for 8 to 10 minutes to get warm.
• Top each piece with a pinch of Gorgonzola cheese and a pinch of green onions.

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