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

 

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Prosciutto-Wrapped Pears with Blue Cheese and Pecans

  • Author: Helen Kain
  • Prep Time: 20
  • Total Time: 20
  • Yield: 32 1x

Description

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.


Scale

Ingredients

  • 1/4 c fresh lemon juice (about 1 lemon)
  • 1/4 c honey
  • 1/4 c extra-virgin olive oil
  • 3 tbsp apple-cider vinegar
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 4 Bartlett or Comice pears
  • 1 c baby arugula leaves (more if you’re making it as a salad)
  • 32 pecan halves
  • 8 oz Stilton or other blue cheese, cut into 1/2” chunks
  • 8 slices of prosciutto cut into 1” wide strips, cut lengthwise
  • 32 extra-long chives, blanched*
  • 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

  • * to blanch the chives, zap them in the microwave for about 15 seconds, or until tender enough to use as ties

 

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