Wednesday, February 7, 2007
Roasted Prosciutto-Wrapped Pear With Blue Cheese Cream
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. (available at Cowgirl Creamery, 919 F St. NW, 202-393-6880).
The pear wedges may be wrapped up to 2 hours before serving.
6 very thin slices prosciutto, trimmed of excess fat
1/2 medium Bartlett or Anjou pear, cored and cut into 6 wedges
3 ounces blue cheese, crumbled (about 1/2 cup)
2 tablespoons light cream
1/2 teaspoon finely chopped thyme
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.
Per serving: 256 calories, 17 g protein, 8 g carbohydrates, 17 g fat, 61 mg cholesterol, 10 g saturated fat, 1,327 mg sodium, 1 g dietary fiber
Recipe tested by Hal Mehlman; e-mail questions firstname.lastname@example.org