A simple and delicious appetizer with sensational Italian flair: prosciutto, pear, arugula with smooth, rich and creamy full-flavoured Cambozola. Wrapped into tight little bundles of mouthwatering perfection, these hors d'oeuvres look beautiful when presented together on a plate, spoke-fashion, and finished with a drizzle of Balsamic glaze — buonissimo!
Prosciutto, Pear & Arugula with Cambozola
Makes 16 appetizers
16 slices Prosciutto di Parma
6 oz Cambozola, Gorgonzola or Saint Agur cheese
1 bunch arugula, washed and 16 large leaves selected
1 ripe Bartlett or Bosc pear
Balsamic glaze, for drizzle garnish
Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again, making 16 slices. To create each bundle, place a slice of prosciutto on a clean surface and spoon a portion of cambozola on one end, top with an arugula leaf and a slice of pear, then roll up into a tight bundle and arrange on a serving platter, seam side down. Garnish with a drizzle of Balsamic Glaze and serve.
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