Pear Prosciutto Bruschetta Recipes

PEAR, PROSCIUTTO AND BLEU CHEESE BRUSCHETTA

Pear, Prosciutto and Bleu Cheese Bruschetta image

This is a really good simple appetizer. Great flavors and very easy to make. Room temp, quick and it travels well. A perfect fall appetizer or nice side to a roasted salad for dinner. This makes around 30 or so slices of baguettes so you can cut this in half if you want. I find that I can't make enough of these.

Provided by SarasotaCook

Categories Fruit

Time 40m

Yield 30 Individual bruschetta, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1 baguette, cut into 30 slices (toasted)
2 medium bartlett pears, cored and chopped fairly fine
1/4 cup red onion, chopped fine
2/3 cup crumbled gorgonzola
1/3 cup butter (unsalted)
1/4 lb prosciutto (cut into 30 pieces)
1 tablespoon white balsamic vinegar
1 tablespoon olive oil
1 tablespoon fresh thyme, chopped fine

Steps:

Butter -- Mix the gorgonzola cheese and butter and set to the side, room temperature.
Pears -- Mix the pears, red onion, balsamic, olive oil and thyme and toss well in a small bowl. Let it hang out 15-20 minutes.
Baguettes -- Then as the pears marinate, in a 400 degree oven toast the baguette slices on each side until golden brown.
Put them all Together -- After the baguettes come out of the oven, spread with the blue cheese butter, top with a thin slice of the proscuitto and top with the pear and onion mixture.

Nutrition Facts : Calories 243.4, Fat 11.5, SaturatedFat 6, Cholesterol 23, Sodium 445.9, Carbohydrate 29.4, Fiber 2.5, Sugar 3.6, Protein 6.2

ROASTED PEARS WITH SAGE AND CRISP PROSCIUTTO

Roasted Pears with Sage and Crisp Prosciutto image

Provided by Aida Mollenkamp

Categories appetizer

Time 20m

Yield 24 pieces

Number Of Ingredients 3

Ingredients

4 medium Bosc pears, stemmed, cored, and cut into sixths
24 small fresh sage leaves
4 ounces thinly sliced prosciutto*(See Cook's Notes), cut into thirds lengthwise

Steps:

Place a rack in upper third of the oven and heat to 450 degrees F. Place 1 sage leaf on a pear slice and secure by wrapping 1 piece prosciutto like a "belt" around the pear. Repeat to make 24 pieces.
Evenly space pears on a baking sheet and place in oven to cook until prosciutto is crisp and pears are slightly softened, about 15 minutes. Serve immediately. Pears can be assembled up to 2 hours ahead. Store covered in the refrigerator until ready to cook.
Pears can also be served uncooked, if desired.

PEAR, STILTON, AND PROSCIUTTO BRUSCHETTA

Pear, Stilton, and Prosciutto Bruschetta image

Adapted from a Weber recipe. The combination of sweet pear, creamy/tangy cheeses, and salty prosciutto is a great balance of flavors.

Provided by zeldaz51

Categories Cheese

Time 25m

Yield 20 pieces, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 ripe pears, such as Bosc, about 3/4 pound total
1 teaspoon fresh lemon juice
extra-virgin olive oil
1 baguette, cut into 20 slices
4 thin slices prosciutto
1 cup ricotta cheese
1/3 cup crumbled Stilton cheese
3 tablespoons honey

Steps:

Peel, quarter, and core the pears. Toss them with the lemon juice in a medium bowl, then lightly brush all sides of each piece with oil.
Brush one side of each baguette slice with oil.
Grill the pears on medium heat, with the lid closed as much as possible, turning occasionally, until crisp-tender, about 8 to 10 minutes. Remove from grill and cut each quarter into about eight slices.
Grill the baguette slices and the prosciutto over direct medium heat with the lid open about 1 to 2 minutes, until the bread is lightly toasted on one side and the prosciutto is crisp. Remove from the grill and chop the prosciutto.
Combine the cheeses in a small bowl, spread about 1 tablespoon of the mixture on the grilled side of each baguette slice. Place about 3 slices of pear on top of the cheese and top with some chopped grilled prosciutto, then drizzle with a small amount of honey.

Nutrition Facts : Calories 667.6, Fat 10.7, SaturatedFat 5.7, Cholesterol 26.5, Sodium 1015.7, Carbohydrate 118.3, Fiber 6.5, Sugar 20.7, Protein 26.6

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