PROSCIUTTO AND CREAMY BLUE CHEESE PEAR SLICES
Combining salty prosciutto, sweet pear and creamy cheese, this four-ingredient recipe can be ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Snack
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In small bowl, stir cream cheese and blue cheese, using rubber spatula, until well blended.
- Spread rounded 1/2 teaspoon cheese mixture on each pear slice. Starting at one end of each pear slice, wrap 1 prosciutto strip in spiral fashion around pear slice.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 150 mg, Sugar 2 g, TransFat 0 g
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.
Nutrition Facts : Calories 104 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2, Sodium 844 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
ROASTED PROSCIUTTO-WRAPPED PEAR WITH BLUE CHEESE CREAM
Make and share this Roasted Prosciutto-Wrapped Pear With Blue Cheese Cream recipe from Food.com.
Provided by gailanng
Categories Ham
Time 11m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- 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. At this point you can lightly sprinkle over with freshed ground black pepper, if desired. 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.
Nutrition Facts : Calories 181.8, Fat 12.7, SaturatedFat 8.1, Cholesterol 35.2, Sodium 477.4, Carbohydrate 10.2, Fiber 1.8, Sugar 5.8, Protein 7.8
PEAR & PROSCIUTTO CREAM CHEESE CROSTINI
Serve up a plate of our Pear & Prosciutto Cream Cheese Crostini the next time you entertain guests. PHILADELPHIA Cream Cheese Spread, arugula, pears and prosciutto come together to create this elegant appetizer. Everyone at the party will be asking you for this Pear & Prosciutto Crostini recipe!
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings, 2 crostini each
Number Of Ingredients 6
Steps:
- Heat broiler.
- Place bread slices in single layer on baking sheet.
- Broil, 6 to 8 inches from heat, 1 to 2 min. on each side or until lightly toasted on both sides.
- Spread toast slices with cream cheese spread; top with prosciutto, arugula and pears.
- Sprinkle with pepper.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
PEAR AND PROSCIUTTO RAVIOLI WITH BLUE CHEESE SAUCE
A recipe I put together combining a number of recipes. The ravioli makes enough for four servings. I used half and froze the rest.
Provided by adopt a greyhound
Categories < 4 Hours
Time 1h30m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 20
Steps:
- MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
- 
Place flour mixture in a bowl, making a well in the center of the flour.
- 
Drop egg into the flour well, using your hand or a fork, break the yolk and beat egg slightly.
- 
Combine the egg and flour together, gradually adding enough warm water to make a stiff dough.
- 
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
- 
Cut dough in half and roll each half of the dough out on a floured board, (I used my KitchenAid) into a very thin sheet (about 1/16 to 1/8 inch thick).
- Mix the ingredients for the filling.
- 
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
- 
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
- 
Using your fingers, gently press dough between each dab of filling to seal it.
- 
Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
- 
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking. Dry on a towel on a baking sheet. Turn over after 30 minute.
- When the ravioli is almost ready, melt the butter in a large saute pan, add the pear and cook 5-8 minute don't let it get mushy. Remove to a small bowl.
- Next cook the bacon and onion in that same pan. Cook until bacon is crispy and onion is soft. Remove to another small bowl.
- Add the half and half, both cheeses and garlic to warm.
- When the water is ready cook the ravioli.
- 
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 2-3 minutes, or until they float.
- 
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
- Add the pears, onion and bacon to sauce to warm.
- 
Place drained ravioli on a serving platter in layers, alternating layers with sauce and a sprinkling of grated cheese between each ravioli layer.
- 
Serve hot with sourdough bread.
Nutrition Facts : Calories 1783.5, Fat 108.7, SaturatedFat 55.8, Cholesterol 446.5, Sodium 2042.5, Carbohydrate 115.4, Fiber 10, Sugar 19.6, Protein 88.1
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