Prosciutto and Blue Cheese Wrapped Roasted Pears
Quick, Easy and ImpressiveRoasted pears are quick to make and can be assembled in advance and then put in the oven just before you want to serve them.
Appetizer or SaladThis recipe is very flexible in that these pears can be served by themselves as an appetizer or plated on top of a bed of arugula or spinach to make a very tasty salad.
IngredientsStart with not-quite-ripe Bosc pears. Trader Joe's will have the best price on blue cheese and prosciutto. Look for prosciutto strips that are 3 - 4" wide so that they can be sliced in half lengthwise. Balsamic reduction used as a final dressing adds both flavor and visual interest.
Roasted Pears Are Valentine's Day or Any DayAppropriateThese roasted pears make for a sexy appetizer for just you and your honey or for a group. The recipe multiplies very easily and from start to finish you can be chomping on these tasty treats in 20 minutes.
Prosciutto and Blue Cheese-Wrapped Roasted Pears
Yield 2 - 4 Servings
These prosciutto and blue cheese-wrapped roasted pears are like your favorite cheese platter, only warm. They make a great appetizer or an addition to a simple arugula or spinach salad.
- 1 Bosc pear, slightly under ripe
- 8 spoonfuls of creamy gorgonzola cheese
- 4 slices prosciutto, sliced the long way so you have 8 long strips
- Olive oil
- 3 ounces arugula or spinach
- Balsamic reduction
- Heat the oven to 400 degrees. Slice the pear in half from stem to stern and then in quarters. Cut out the core from each quarter pear. Slice each quarter into two slices, so you have a total of 8 pear slices.
- Put a spoonful of gorgonzola in the middle of each pear slice and wrap the prosciutto strip around the middle securing the cheese onto the pear. Continue until you have 8 wrapped pear slices. Season with kosher salt and fresh ground pepper.
- Lightly oil a baking sheet and put all 8 wrapped slices on the baking sheet. Drizzle lightly with olive oil. Bake for 10 - 12 minutes until pears begin to brown and caramelize and the prosciutto begins to crisp.
- Spread arugula or spinach over a serving platter and top with roasted pears. Finish with a light sprinkling of olive oil and balsamic reduction and a sprinkling of kosher salt and fresh ground pepper.
Courses Dinner, Lunch, Appetizers
Cuisine New American