Pear, Gorgonzola, and Hazelnut Bundles |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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The Big Book of Appetizers Ingredients:
8 ounces gorgonzola, at room temperature, crumbled |
4 tablespoons unsalted butter, at room temperature |
1/2 cup toasted skinned chopped hazelnuts |
3 medium bartlett pears, halved and cored |
1 tablespoon fresh lemon juice |
20 thin slices prosciutto |
3 ounces fresh baby arugula, washed and dried |
Directions:
1. Mash together the gorgonzola and butter in a bowl with a fork until well combined; stir in the hazelnuts; set aside.
2. Slice each pear half lengthwise into 9 slices; place the pear slices in a medium bowl with the lemon juice and cover with water to prevent browning; set aside.
3. Working with 1 slice at a time, cut the prosciutto lengthwise into 1-inch wide strips (should be about 3 strips per prosciutto slice).
4. Space the strips 2 inches apart on a work surface.
5. Remove a slice of pear from the water, pat gently with a paper towel to dry, adn spread a scant teaspoon of the cheese mixture on the pear slice.
6. Lay the pear slice crosswise at one end of a prosciutto strip.
7. Arrange 3 arugula leaves atop each pear slice; roll up prosciutto around the pear tightly, so that the prosciutto is holding the pear and arugula securely.
8. The arugula should peek out on either side of the prosciutto; transfer to a platter.
9. Can be made 1 hour ahead; cover rolls tightly and refrigerate.
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