Tony Rosenfeld learned how to make these nibbles years ago at Anago, then a popular spot in Boston's Back Bay. For the warm dipping sauce, try a good domestic cheese, such as Great Hill Blue from Marion, Mass.
The pear wedges may be wrapped up to 2 hours before serving.
- 6 slices proscuitto, very thin and trimmed of excess fat
- 1/2 medium Bartlett or Anjou pear, cored and cut into 6 wedges
- 1/2 cup (3 ounces) blue cheese, crumbled (about 1/2 cup)
- 2 tablespoons light cream
- 1/2 teaspoon thyme, finely chopped
- Freshly ground black pepper
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 and 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.
Adapted from a recipe by Tony Rosenfeld.
Tested by Hal Mehlman.
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