I was looking for an appetizer that featured the best of fresh fall ingredients, and came across this recipe in the October 2016 issue of Victoria Magazine. I was serving the pears as finger food, so dispensed with the balsamic vinegar glaze as I reasoned that it would be too messy. It was scrumptious without the glaze.

I think the deconstructed ingredients would be delicious served on a bed of arugula as a starter salad, using the pear-preparation liquid as additional dressing for the arugula. I’ll try that next time.

proscuitto-wrappedpearspecansbluecheese-1429

 

Toss the pears in the liquid

Toss the pears in the liquid

 

Prosciutto-Wrapped Pears with Blue Cheese and Pecans
Yields 32
A gorgeous appetizer that showcases the best of fresh, fall ingredients. Deconstructed, it makes a wonderful salad on top of additional arugula and tossed with some of the pear liquid mixture.
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 1/4 c fresh lemon juice (about 1 lemon)
  2. 1/4 c honey
  3. 1/4 c extra-virgin olive oil
  4. 3 tbsp apple-cider vinegar
  5. 1 tsp kosher salt
  6. 1/2 tsp ground black pepper
  7. 4 Bartlett or Comice pears
  8. 1 c baby arugula leaves (more if you're making it as a salad)
  9. 32 pecan halves
  10. 8 oz Stilton or other blue cheese, cut into 1/2" chunks
  11. 8 slices of prosciutto cut into 1" wide strips, cut lengthwise
  12. 32 extra-long chives, blanched*
  13. 1/4 c balsamic glaze (optional)
Instructions
  1. In a large bowl, whisk together the lemon juice, honey, olive oil, vinegar, salt and pepper.
  2. Cut each of the pears into 8 wedges, slicing the cores from the thin edge of each wedge. Add the wedges to the bowl, tossing gently.
  3. Remove one pear wedge at a time from the liquid and assemble: wrap an arugula leaf around the middle of the wedge, add a chunk of blue cheese and a pecan and press down slightly. Wrap with a prosciutto strip and tie with a blanched chive. It's a bit finicky, but not as bad as you're probably imagining.
  4. Serve, drizzled with balsamic glaze and garnished with additional blue cheese, pecans and celery leaves, if desired.
Notes
  1. * to blanch the chives, zap them in the microwave for about 15 seconds, or until tender enough to use as ties
Adapted from Victoria Magazine October 2016 Issue
Adapted from Victoria Magazine October 2016 Issue
Entertablement http://entertablement.com/
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