Prosciutto & Spinach Wrapped Pears

Well this appetizer right here was a major hit at a few different holiday parties this past week. It is healthy, refreshing, a snooch salty and a bit sweet. You will find that people would eat 2 to 3 of them because stopping at 1 seemed impossible. This is perfect for your New Years Eve party.

My sister, who most recently has embraced cooking, inspired me to make this our weekly Doorganics recipe. Outside of what we receive in our Doorganics bin, we bought the other goods at the Downtown Market. If you haven’t visited it, you must. Go see Ben at Appertivo. He will steer you in the right direction, he is most delightful and knowledgable about the craft of cheese and cured meats. You can certainly go to your local chain grocery store and buy a plastic package of prosciutto, but if you can splurge a little bit more the difference in quality is tremendous!

Now, you can make substitutions for what suits your taste buds. I couldn’t find an arugula bunch, so I used baby arugula and wrapped with the larger spinach leaves. My sister used blue cheese, but I used goat cheese. She didn’t finish it with balsamic and I did. You can easily modify to suit you and your guests.

Prosciutto & Spinach Wrapped Pears

• 10-12 slices prosciutto (tell them you are using it to wrap)
• 1 package goat cheese or blue cheese (or both)
• 10-12 spinach leaves, thoroughly washed and dried
• 1 package arugual
• 2 pears, sliced
• balsamic vinegar

Slice the pears, smear your cheese on the spinach leave and place a few baby arugula on top of the cheese. Wrap the spinach around the pear. Take the prosciutto and wrap it around the pear. Place onto the plate.

As you are ready to serve the pears, drizzle a delicious balsamic vinegar over the pears. If you want to make these ahead of time, I would toss the pears with freshly squeezed lemon juice to keep the pear from browning.