Bruschetta of Fetta Cheese with Maple Syrup Pears and Dukkah

Jane Blenkiron Posted

"Love this bruschetta idea. So easy for those impromptu meals when a simple nibble, brunch or lunch is needed. Pears in the fruit bowl, maple syrup, dukkah and bread in the pantry and this bruschetta can be whipped up in minutes."


Bread for croutes - baguette, sourdough or rye bread or whatever your heart desires

50 gms cream cheese

100 gms Danish feta

1 - 2 pears – depending on size

dash of oil - for cooking pears

1 tbls maple syrup

3 tbls dukkah



Cut the pear into quarters, remove the core and then cut each quarter into 3 pieces (depending on the size of the pear). 


Heat a frypan till hot, add a dash of oil and heat.


A dd the pear slices and cook on medium heat for approximately 2 minutes.


Turn each slice carefully and drizzle with the maple syrup. Continue cooking for approximately 2 minutes.


Remove the frypan from the heat, cover and leave the pears in the pan for 5-10 minutes.


Remove the pears from the pan and leave to cool.


Mix the cream cheese and feta together.


Grill or toast the bread for the croutes.

To Serve


Spread each croute with a thick layer of the feta mixture and top with 1 or 2 pieces of pear.


Sprinkle with the dukkah and serve.


The size of the croute can vary depending on how and when the bruschetta is being served.

Always freeze leftover bread, etc. for those times when you need a quick nibble with a drink.

The amount of cream cheese and feta will vary, depending on the size of the croutes being used. Use the ratio as a guide. I find straight feta a little too strong.

I prefer to use Danish feta for this concept due to its creamy and soft texture.

Use the cutting of the pears as a guide, as it will depend on the size and ripeness of the pears.

The cooking time of the pears will also vary, depending on the same factors.

Serving Suggestions

As a nibble before dinner or at a drink’s party.

Use a larger piece of bread for the croute and enjoy for breakfast with some delicous rocket on the side.

The pears are lovely with your breakfast in the morning – on top of bircher muesli, porridge or any type of cereal, for that matter.

Dessert or an afternoon treat awaits you.

Jane Blenkiron
The Class Collection Cookbook

Follow Jane on Instagram: @jbcookingclass