• Latest Posts

    Tuesday, December 29, 2015

    Prosciutto-wrapped roast pear with brie & blue cheese Recipe

     
    Prosciutto-wrapped roast pear with brie & blue cheese Recipe
        Ingredients

        10 pears, halved lengthways
        Olive oil spray
        60ml (1/4 cup) extra virgin olive oil
        2 tablespoons balsamic vinegar
        10 slices prosciutto, halved lengthways
        2 bunches rocket leaves
        100g south cape brie, cut into 10 slices
        100g blue cheese, cut into 10 slices

     Prosciutto-wrapped roast pear with brie & blue cheese Recipe
        Method

        Step 1

        Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
        Step 2

        Use a teaspoon or melon baller to remove the core from each pear half. Place the pear, cut-side up, on prepared tray. Spray with oil. season with salt and pepper. Bake for 30-40 minutes or until tender. Set aside to cool.
        Step 3

        Whisk the oil and vinegar in a jug. Season with salt and pepper.
        Step 4

        Place half the prosciutto on a work surface. Top with half the pear. Place 1 rocket leaf and 1 slice of brie on top of each pear half. Tightly wrap prosciutto around the pear to enclose filling. place on a platter. Repeat with the remaining prosciutto, pear, rocket and blue cheese. Serve with balsamic dressing.


    Prosciutto-wrapped roast pear with brie & blue cheese RecipeAs we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes. Please Check our Disclaimer and Privacy Page.

     This topic brought to you from taste.com
    • Blogger Comments
    • Facebook Comments

    0 comments:

    Post a Comment

    Item Reviewed: Prosciutto-wrapped roast pear with brie & blue cheese Recipe Rating: 5 Reviewed By: Mrs. Chef
    Scroll to Top