Pear and bleu d’Auvergne wrapped in Prosciutto
Wow your guests with this quick and easily put together canapé. The taste is really in the produce here, so try and get beautifully ripe pears, high quality prosciutto and an “á point” cheese to really make the most of every mouthwatering bite. Why not pair your pear canapé with a glass of Pol Roger’s rich Demi Sec.
Makes: 32 Preparation time: 20 – 30 mins
4 Large ripe pears
250g Bleu d’auvergne
Rocket, 2 leaves per canape
Freshly squeezed juice from half a lemon
16 slices of Prosciutto ham, cut in half lengthways
Ground black pepper
Wash and dry your pears. It is up to you whether you want to keep the peel on. If the pear looks a bit brown or bruised, it would be best to peel it.
Cut the pears in half, lengthways. Using a teaspoon, scoop out the pips. Then cut each half lengthways into four.
Place the slices of pear into a bowl. Add the lemon juice to the bowl and gently toss the pears around to get an even covering. This will prevent the pears from discolouring before they get eaten.
Lay out a slice of the prosciutto and place a piece of pear roughly a quarter of the way in.
Add a good chunk of cheese along with one or two leaves of rocket.
Take the shorter end of the prosciutto and wrap it over the other ingredients, then continue to roll and wrap using the rest of the ham.
Note. The fat from the prosciutto usually acts as a binding aid here. If you find the meat is slightly dry and not sticking, you can always use a skewer to hold it together.
This would also go well with any other blue cheese, especially gorgonzola. If blue cheese is not your thing however, why not try using a shaving of italian parmesan, a salty greek feta, a tangy spanish manchego or maybe a slice of creamy local reblochon?
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