Description
Sixteen no-cook pear wedges wrapped with lightly dressed arugula and thin prosciutto.
Ingredients
Scale
- 2 medium Firm-ripe pears
- 8 slices Thin prosciutto slices, halved lengthwise
- 1 cup Baby arugula, loosely packed
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Extra-virgin olive oil
- 1/8 teaspoon Freshly ground black pepper
Instructions
- Wash and dry 2 firm-ripe pears and 1 cup baby arugula. Cut each pear into 8 wedges, removing the core; brush the exposed cut faces with 1 tablespoon lemon juice.
- Toss the arugula lightly with 1 teaspoon olive oil and 1/8 teaspoon black pepper. Separate 8 very thin prosciutto slices and halve each lengthwise to make 16 strips.
- Place a small tuft of dressed arugula against each pear wedge, then wind one prosciutto strip around the middle to hold the leaves in place. Keep the pear tips visible.
- Arrange the 16 bites on a platter and serve promptly. If assembling ahead, refrigerate covered and reassess texture and browning in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate for sixteen hand-wrapped bites; serving promptly is preferred.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: One pear-and-prosciutto bite