Pear Prosciutto And Bleu Cheese Bruschetta Recipes

PEARS WITH BLUE CHEESE AND PROSCIUTTO

Steps:

• In a large bowl, toss the pears and lemon juice.
• Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of prosciutto and roll up.

PROSCIUTTO WRAPPED PEARS WITH BLUE CHEESE

Steps:

• Cut the slices of prosciutto in half lengthwise.
• Place a piece of the blue cheese against the flat sliced side of the pear.
• Wrap one of the strips of prosciutto around the pear and blue cheese and place a toothpick or appetizer skewer through the center of it.
• Serve immediately or cover and refrigerate until ready to serve.

PEAR, PROSCIUTTO AND BLEU CHEESE BRUSCHETTA

Steps:

• Butter -- Mix the gorgonzola cheese and butter and set to the side, room temperature.
• Pears -- Mix the pears, red onion, balsamic, olive oil and thyme and toss well in a small bowl. Let it hang out 15-20 minutes.
• Baguettes -- Then as the pears marinate, in a 400 degree oven toast the baguette slices on each side until golden brown.
• Put them all Together -- After the baguettes come out of the oven, spread with the blue cheese butter, top with a thin slice of the proscuitto and top with the pear and onion mixture.

PROSCIUTTO BRUSCHETTA

Steps:

• Preheat the broiler.
• Brush the bread on both sides generously with oil and place on a baking sheet. Broil until golden and crispy, 2 minutes per side.
• Remove, let cool slightly, and rub the garlic all over one side of each slice. Place a slice of cheese on each piece of bread, then top each with a slice of prosciutto. Return to the oven until the cheese is melted and golden, 2 minutes.
• Garnish with a basil leaf and serve.

PEAR AND PROSCIUTTO BRUSCHETTA

Steps:

• Mix pear, onion, olive oil, balsamic vinegar, and thyme together in a bowl; set aside to marinate for 5 minutes.
• Spread blue cheese onto toasted baguette slices. Spoon pear mixture onto the blue cheese. Top with prosciutto.

PEAR & PROSCIUTTO BRUSCHETTA

Steps:

• Preheat oven to Broil. In a small bowl, mix pear, onion, 1 Tablespoon olive oil, balsamic vinegar, and thyme. Set aside to marinate for 5 minutes. While Pears are marinating, lay baguettes slices on a cookie sheet. Using a pastry brush, brush the tops of each with olive oil (about 3 Tablespoons total) Heat bruschetta slices in oven for 3 - 5 minutes. WATCH CAREFULLY as your baguette may burn. You want a slightly golden top. DO NOT OVER COOK. (Your oven will cook different than mine so watch close, cooking times are estimates.) Remove from oven. Sprinkle each with crumbled blue cheese and allow blue cheese to slowly warm and melt. While Baguette slices are still warm but not burning hot, Spread blue cheese onto each slice. Spoon pear mixture onto the blue cheese. Top with sliced prosciutto. Serve Immediately.

PEAR AND PROSCIUTTO BRUSCHETTA

Steps:

• Mix pear, onion, olive oil, balsamic vinegar, and thyme together in a bowl; set aside to marinate for 5 minutes.
• Spread blue cheese onto toasted baguette slices. Spoon pear mixture onto the blue cheese. Top with prosciutto.

TOMATO, BLUE CHEESE AND PROSCIUTTO BRUSCHETTA

Steps:

• In 1-quart saucepan, mix sweet and sour sauce ingredients. Simmer over medium heat about 10 minutes, stirring occasionally, until sauce coats back of spoon.
• Heat oven to 400°F. Cut bread into 1-inch slices; place on ungreased cookie sheet. Brush both sides of each bread slice with olive oil; sprinkle 1 side of each with pepper. Toast in oven 5 to 7 minutes or until light brown.
• Spoon 1 teaspoon drained tomatoes onto each toasted bread slice; top with crumbled blue cheese and prosciutto strips. Drizzle with sweet and sour sauce.

BLUE CHEESE AND PEAR BRUSCHETTA

Steps:

• Cut pears into a small dice, and place in a small bowl.
• Sprinkle pears with lemon juice and toss. Add the parsley, blue cheese, and oil and toss gently and thoroughly.
• Season to taste with freshly ground black pepper. Set aside.
• Preheat the broiler. Arrange bread slices in a single layer on a baking sheet and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side.
• Spread each toast round with a teaspoon of mascarpone. Top with a generous tablespoon of the diced pear mixture, mounding it up high and pressing it firmly.
• Finish each one with a sprinkling of walnuts and serve.