Prosciutto-Wrapped Pears
by Caren McSherry
Simplicity is often the best choice, especially combined with fresh is best. It does not come any tastier than the combo of pears, prosciutto, and balsamic pearls. All the tasting notes are highlighted in this appetizer: sweet, salt, sour and savoury.
Ingredients:
- 8 slices Italian prosciutto
- 2 medium Bartlett pears, cored, halved, and cut into 4 slices per half
- 1 cup fresh arugula leaves, stemmed
- 8 ounces English Stilton, Gorgonzola, or blue cheese of choice
- 1/2 cup balsamic pearls
- 16 fancy toothpicks
Method:
1. Lay the prosciutto slices on your work surface, cut in half lengthwise, lay a slice of pear on the end, top the pear with a knob of stilton, then a few arugula leaves, and roll up like a cigar.
2. Secure with a fancy toothpick. Repeat with the remaining pieces, and garnish with a few balsamic pearls.
- Note: Balsamic pearls are little spheres of aged balsamic, made with the help of molecular gastronomy. They are jelly-like pearls and when you bite on them an incredible burst of balsamic is released. If Balsamic pearls are not available where you live, substitute balsamic glaze.
Copyright (c) Caren McSherry 12/2021
2. Secure with a fancy toothpick. Repeat with the remaining pieces, and garnish with a few balsamic pearls.
- Note: Balsamic pearls are little spheres of aged balsamic, made with the help of molecular gastronomy. They are jelly-like pearls and when you bite on them an incredible burst of balsamic is released. If Balsamic pearls are not available where you live, substitute balsamic glaze.
Copyright (c) Caren McSherry 12/2021
