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Prosciutto, Pear, And Blue Cheese Appetizers

Prosciutto, Pear, And Blue Cheese Appetizers

Five ingredients are all it takes to whip up an elegant and delicious no-bake appetizer that’s fancy enough to serve at cocktail parties or holidays, yet easy enough to make before a weeknight dinner.

Platter of prosciutto wrapped pears stuffed with blue cheese and arugula.

I adore serving a variety of appetizers, with a delicious cocktail, as a light, casual dinner.  Appetizers such as Spicy Seafood Dip, Easy Egg Salad Finger Sandwiches, Goat Cheese Bruschetta, Glazed Bacon Wrapped Onion Rings, Pickled Deviled Eggs, Classic Shrimp Cocktail, and Roasted Garlic And Parmesan Palmiers are wonderful options!

What Ingredients Do I Need?

  • Pears – Bosc, Bartlett, Green Anjou, or Comice all work very well for this recipe.
  • Lemon juice – use fresh lemon juice.  This will keep the pears from turning brown.
  • Arugula – this adds a peppery bite and looks very pretty with the tips wrapped in the prosciutto and the fringy leaves peaking out like feathers.
  • Blue cheese – pick a firm blue cheese that you can cut into larger pieces to wrap in the prosciutto.
  • Prosciutto – purchase a thinly sliced prosciutto so that it will easily wrap around the fruit and cheese.

How Many Types And Pieces Should I Serve For A Cocktail Party?

There is a handy caterer’s formula to use as a rule-of-thumb.  It is:  12 pieces per person  x number of people ÷ number of different appetizers.

Any easier rule of thumb to follow – without having to do any math:  for small gatherings of 8-10 people, serve at least 3 different appetizers.  If you have 14-16 people, serve at least 4 or 5 different appetizers.  Serve both hot and cold foods.  This will allow one appetizer to be warming in the oven while a cold appetizer is circulating.

Also, figure upon 8 to 12 appetizers per person.  Guests will consume about 5 pieces during the first hour and 3 pieces during each subsequent hour.

Platter of prosciutto wrapped pears stuffed with blue cheese and arugula.

Types Of Blue Cheese And How To Choose The Best One

There are several types of blue cheeses from all over the world.  Here are the most popular varieties:

  • Danish Blue – a semi-soft, creamy, cow’s milk cheese that is mild in flavor and sold in wedges, drums, or blocks.  It has a creamy color with blue-green veins. It pairs very well with tart or fruity flavors.
  • Gorgonzola – Italian cheese made from either goat’s milk or cow’s milk or a combination of both.  It has a texture that ranges from soft and crumbly to firm depending on how long it’s been aged.  This cheese has a distinctive white color with blue marbling and a full-flavored, salt, and earthy flavor that has a sharp back-of-the-mouth aftertaste.
  • Maytag – An American cow’s milk blue cheese with a dense, moist, and crumbly texture and a semi-sharp flavor with a lemony finish.  It has an ivory color with sapphire blue marbling and pairs beautifully with honey.
  • Stilton – This is an English cheese that has a very specific and stringent set of standards.  The cheese must be made in Leicestershire, Nottingham, or Derbyshire, England.  There are only seven dairies that are licensed to make it.  It must be a round shape and never pressed.  The cheese should have a unique crust that is brown/orange colored and dotted with white mold.  The cheese is cream-colored with blue veins that radiate from the center in a very distinct pattern.  The flavor is buttery and rich with a tangy finish.  It pairs well with both savory or sweet foods and is often served with pears.
  • Roquefort – This French cheese must be made from the milk of Lacaune, Manech, or Basco-Bernaise sheep.  It must also be aged only in the Combalou caves of Roquefort-Sur-Soulzon or it cannot be labeled ‘Roquefort’.  The cheese is white, moist, and crumbly with distinctive blue veins.  It is the strongest flavor of blue cheese – buttery, salty, and tangy.  The saltiness of the cheese lends itself well with sweet flavors.

Platter of prosciutto wrapped pears stuffed with blue cheese and arugula.

Variations

  • Not a fan of blue cheese?  Swap in a buttery brie instead.  
  • If you can’t find prosciutto, thinly sliced smoked ham or an imported serrano jamon works as well.
  • Drizzle the top of each appetizer with honey, pomegranate molasses, or balsamic glaze.
  • Serve each appetizer on top of a cracker for an added crunch or sprinkle the cheese with chopped almond or pecans.
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Platter of prosciutto wrapped pears stuffed with blue cheese and arugula.

Prosciutto, Pear, And Blue Cheese Appetizers


  • Author: Millie Brinkley
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 8 1x

Description

Five ingredients are all it takes to whip up an elegant and delicious no-bake appetizer that’s fancy enough to serve at cocktail parties or holidays, yet easy enough to make before a weeknight dinner.


Ingredients

Scale

2 large, ripe pears, cut lengthwise into 8 wedges and the wedge of core scooped out

2 teaspoons fresh lemon juice

¼ cup fresh arugula 

3 ounces blue cheese, cut into 8 pieces

6 ounces thinly sliced prosciutto, cut in half lengthwise


Instructions

In a large bowl, toss the pears and lemon juice together.  Be sure that each pear wedge has a coating of lemon juice on all of the cut sides.  This will prevent them from browning.

Lay a slice of prosciutto on a flat surface.  Top with a slice of pear and a piece of cheese.

Roll the prosciutto around the pear and cheese.  Tuck an arugula leaf into the prosciutto so that it sticks out decoratively.

Place each piece on a rectangular serving platter.

  • Category: Starter - Appetizer
  • Method: Assemble
  • Cuisine: American

Keywords: prosciutto pear and blue cheese appetizers, cold appetizers, stuffed fruit, cheese and fruit recipes, pear recipes, cocktail party recipes

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