Roasted Prosciutto Wrapped Pear With Blue Cheese Cream Recipes

PROSCIUTTO WRAPPED PEARS WITH BLUE CHEESE

Steps:

• Cut the slices of prosciutto in half lengthwise.
• Place a piece of the blue cheese against the flat sliced side of the pear.
• Wrap one of the strips of prosciutto around the pear and blue cheese and place a toothpick or appetizer skewer through the center of it.
• Serve immediately or cover and refrigerate until ready to serve.

ROASTED PROSCIUTTO-WRAPPED PEAR WITH BLUE CHEESE CREAM

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.
• Lay the prosciutto slices side by side on a work surface. Place a pear wedge near the end of each one and roll up. Transfer the wrapped pear wedges to the baking sheet. At this point you can lightly sprinkle over with freshed ground black pepper, if desired. Roast about 6 minutes, until the prosciutto is lightly browned and the pear has softened.
• Meanwhile, combine the blue cheese, cream and thyme in a small saucepan over medium heat. Cook about 3 minutes, stirring constantly, until the cheese melts. Season with pepper to taste. Arrange the roasted wrapped pears on a plate around a small bowl containing the blue cheese cream. Serve immediately.

PROSCIUTTO AND BLUE CHEESE-WRAPPED ROASTED PEARS

Steps:

• 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.

PEAR & PROSCIUTTO BRUSCHETTA

Steps:

• Preheat oven to Broil. In a small bowl, mix pear, onion, 1 Tablespoon olive oil, balsamic vinegar, and thyme. Set aside to marinate for 5 minutes. While Pears are marinating, lay baguettes slices on a cookie sheet. Using a pastry brush, brush the tops of each with olive oil (about 3 Tablespoons total) Heat bruschetta slices in oven for 3 - 5 minutes. WATCH CAREFULLY as your baguette may burn. You want a slightly golden top. DO NOT OVER COOK. (Your oven will cook different than mine so watch close, cooking times are estimates.) Remove from oven. Sprinkle each with crumbled blue cheese and allow blue cheese to slowly warm and melt. While Baguette slices are still warm but not burning hot, Spread blue cheese onto each slice. Spoon pear mixture onto the blue cheese. Top with sliced prosciutto. Serve Immediately.

PROSCIUTTO AND CREAMY BLUE CHEESE PEAR SLICES

Steps:

• In small bowl, stir cream cheese and blue cheese, using rubber spatula, until well blended.
• Spread rounded 1/2 teaspoon cheese mixture on each pear slice. Starting at one end of each pear slice, wrap 1 prosciutto strip in spiral fashion around pear slice.

ROASTED PEARS WITH BLUE CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
• Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
• In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
• Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.