PEARS WITH BLUE CHEESE AND PROSCIUTTO
Pears With Blue Cheese and Prosciutto
Provided by Real Simple Editors
Time 10m
Number Of Ingredients 5
Steps:
- In a large bowl, toss the pears and lemon juice.
- Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of prosciutto and roll up.
Nutrition Facts : Calories 114 kcal, Carbohydrate 8 g, Cholesterol 25 mg, Protein 7 g, SaturatedFat 4 g, Sodium 406 mg, Sugar 5 g, Fat 6 g, UnsaturatedFat 0 g
PROSCIUTTO AND CREAMY BLUE CHEESE PEAR SLICES
Combining salty prosciutto, sweet pear and creamy cheese, this four-ingredient recipe can be ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Snack
Time 10m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 150 mg, Sugar 2 g, TransFat 0 g
ROASTED PROSCIUTTO-WRAPPED PEAR WITH BLUE CHEESE CREAM
Make and share this Roasted Prosciutto-Wrapped Pear With Blue Cheese Cream recipe from Food.com.
Provided by gailanng
Categories Ham
Time 11m
Yield 2-3 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 181.8, Fat 12.7, SaturatedFat 8.1, Cholesterol 35.2, Sodium 477.4, Carbohydrate 10.2, Fiber 1.8, Sugar 5.8, Protein 7.8
PROSCIUTTO AND BLUE CHEESE-WRAPPED ROASTED PEARS
These prosciutto and blue cheese-wrapped roasted pears are like your favorite cheese platter, only warm. They make a great appetizer or an addition to a simple arugula or spinach salad.
Categories Dinner, Lunch, Appetizers
Time 20m
Yield 2 - 4 Servings
Number Of Ingredients 6
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.
PROSCIUTTO WRAPPED FIGS AND BLUE CHEESE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 12m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat grill. You will need medium to high heat for grilling. The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature.
- Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap.
- Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm.
PROSCIUTTO-WRAPPED PEARS
Steps:
- Heat the oil in a small skillet over medium-high heat until hot. Add the sage and fry, stirring occasionally, until the bubbling subsides, about 30 seconds. Transfer to a paper towel-lined plate with a slotted spoon. Reserve the oil.
- In a small bowl, stir together the ricotta, honey, 1 tablespoon of the reserved sage-frying oil, a pinch of salt and a few grinds of pepper until well combined.
- Cut each pear lengthwise into 10 slices (each approximately 1/4 inch wide). Wrap each in a 1/2 slice prosciutto. Arrange on a serving platter and top each slice with a dollop of ricotta and a fried sage leaf.
PEAR & PROSCIUTTO CREAM CHEESE CROSTINI
Serve up a plate of our Pear & Prosciutto Cream Cheese Crostini the next time you entertain guests. PHILADELPHIA Cream Cheese Spread, arugula, pears and prosciutto come together to create this elegant appetizer. Everyone at the party will be asking you for this Pear & Prosciutto Crostini recipe!
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings, 2 crostini each
Number Of Ingredients 6
Steps:
- Heat broiler.
- Place bread slices in single layer on baking sheet.
- Broil, 6 to 8 inches from heat, 1 to 2 min. on each side or until lightly toasted on both sides.
- Spread toast slices with cream cheese spread; top with prosciutto, arugula and pears.
- Sprinkle with pepper.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
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PEARS WRAPPED WITH PROSCIUTTO AND BLUE CHEESE RECIPE
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3.9/5 (128)Category Appetizers,Hors D'oeuvres
- 1. Cut segments from each pear. (Place in water with some lemon juice to prevent browning, if making in advance) You should get about 8 to 10 segments per pear.
- 2. Place a slice of blue cheese against the segment and wrap tightly with prosciutto. Drizzle with honey.
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