This healthy appetizer tastes sensational and presents elegantly. It's a WOW for dinner parties. The recipe here is for 18 serves as I'd made this for 18 people over for a party. For fewer serves, adjust proportionally.
Step One: Roast the Pears
Preheat the oven to 400F/200C.
Halve the fruit and toss them in a bowl with sugar and oil. Combine them well so that the halves are thoroughly coated.
The sugar will caramelize and it is this shiny brown caramel that makes the fruit look appetizing.
Roast in a paper lined roasting tray for 20 minutes till lovely and golden brown.
Step Two: Put the appetizer together
Move the fruit onto two serving platters. Allow them to cool before handling further. We'll make up this appetizer on the platters.
Using a pair of scissors, cut each slice of proscuitto into 4 then halved again , so that there are now 36 to 40 ribbons of pancetta.
Tear the parsley so you have a supply of 36 small sprigs. Lay the leaf onto each roasted pear half.
Using a small knife slice the cheeses into small half teaspoon sizes. Lay the tiny serve onto the leaf so that it sits elegantly on the roasted fruit. Repeat.
Wrap the ribbon of pancetta/proscuitto around the cheese and pear tucking in the ends at the base of the fruit.
To see the exact steps of how this recipe is put together, click on the photo.
I allowed 2 halves per person for entree'.
This recipe can be made early in the day or the day before and refrigerated and served at room temperature so there's no fuss about making it freshly to serve immediately. This recipe is not suitable for freezing.
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