Blogs

[#1]

Hello, foodies…

Today is November 9. And that means Thanksgiving is less than two weeks away. I just can't believe it! Surely you've figured out who's doing the cooking by now. And, if it's you, I hope the recipes we've made so far on In the Kitchen with David have helped you plan. We've got four more recipes before National Foodie Day arrives. And, in case you didn't see our new and improved In the Kitchen with David page on QVC.com, I urge you to check our menu tab. We've created complete menus for Thanksgiving, those fall gatherings, brunches, and more.

Sunday's recipe is Pear Bruschetta with Toasted Pumpkin Seeds—a perfect Thanksgiving appetizer! Looks good enough to eat, doesn’t it?

Pear Bruschetta with Toasted Pumpkin Seeds

This recipe is prepared with the Olevano 1 Liter Olive Oil from The Blue Jean Chef (M27845).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

2 Tbsp extra virgin olive oil, plus extra for bruschetta toast

1 baguette, sliced 1/4" thick on the bias

1 medium onion, diced

3 pears, peeled, cored, and chopped

1 tsp kosher salt

1/4 tsp ground black pepper

3 fresh sage leaves, chopped

1/4 cup balsamic vinegar

2 Tbsp honey

2 (8-oz) brie wheels, rinds removed and sliced 1/4" thick

1/4 cup toasted pepitas (shelled pumpkin seeds)

Directions:

Preheat the oven to 350°F.

Spread the baguette slices out on a cookie sheet and brush each slice with a little olive oil. Toast in the oven for 8–10 minutes. Set aside.

Heat 2 Tbsp of olive oil over medium heat in a medium-size skillet. Add the onions and cook, stirring often, until translucent, soft, and caramelized, about 15 minutes. Add the pears to skillet and toss. Add the salt, pepper, sage, balsamic vinegar, and honey and cook for 2–3 minutes, or until the pears begin to soften but aren't mushy. (They should have some bite to them.) Turn off the heat.

Place a colander inside a large bowl (so as to retain the liquid) and drain the pears. Spread the solid pear mixture onto a cookie sheet to cool.

In the meantime, return the reserved liquid back to the skillet and reduce it down over medium heat until it becomes syrupy.

Return the cooled pears back to the large bowl, add the reduced liquid, and fold together. Using a Tbsp, scoop a dollop of the pear mixture out of the bowl and onto each baguette slice. Top with a slice of brie.

Bake for about 10 minutes, or until the brie is melted and gooey. Remove the bruschetta from the oven and sprinkle a few pepitas on each slice. Serve warm.

You may not have thought of it before, but bruschetta is one of the most versatile appetizers. In the summer, there's nothing better than the classic recipe with red ripe tomatoes, fresh basil, and smooth mozzarella. But, when fresh tomatoes aren't technically in season, you can always use something that is. Pears, apples, and cranberries are perfect for fall and winter, while strawberries, apricots, and white asparagus are ideal for spring bruschettas. Don't forget about the fruits or veggies you canned or preserved last year. And, you can even use frozen ingredients. Be creative with the cheese you choose and spices you select. If it tastes good off the baguette, it'll taste even better baked on it.

We're welcoming back a familiar face to "Cookbook Corner" this Sunday…Michele Stuart, author of Perfect Pies (F09541). Sunday's the last day you can get Michele's book at the Featured Price, and trust me, you don't want to miss out on her award-winning recipes. Here's just a little something to get your tummy talking…Chicken Pot Pie! And, how about that Thanksgiving-perfect Chocolate Pecan Bourbon Pie? Sign me up!

Ready for your blog question? Since we're focusing on Thanksgiving appetizers this week, tell me what apps you make for the holiday. Do you make a savory soup, cranberry salad, or toasted nuts? Maybe just cheese and crackers? Let's dish on your dishes, foodies! See you Sunday at Noon ET.

Keep it flavorful!

—David

P.S. We're having so much fun on Twitter this month, everyone. If you haven't yet, tweet #thanksday and all that you're thankful for between now and Thanksgiving. And, just in case you're not following me on Twitter yet, search DavidVenableQVC.