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

Ingredients

ingredients board. Prosciutto ham, peeled pears, lemon, rocket and bleu d'auvergne on a wooden chopping board.
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

Method

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.
Halved pear on wooden chopping board with sharp knife
removing pear pips with a teaspoon
pear cut into slices with ingredients in the background
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.
length of prosciutto with a slice of pear
Add a good chunk of cheese along with one or two leaves of rocket.
Length of prosciutto with slice of pear, rocket and bleu d'auvergne
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.
wrapping the prosciutto ham around the pear.
Pear, rocket and bleu d'auvergne wrapped in prosciutto on a wooden chopping board.
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?
Prosciutto wrapped pears, with rocket and bleu d'auvergne on a wooden chopping board.
For more recipes from around the globe, head over to the LOVOVO Blog.

Share this

Written by... Dani

Dani

Hi, I'm Dani and I am a food and lifestyle blogger based in La Clusaz. I am happiest when on the saddle of my bike in summer, and on my board in winter. I love creating new dishes to share with friends and family!