Prosciutto-Wrapped Pears & Manchego

One of our favorite summer appetizers is cantaloupe wrapped with prosciutto. The sweet melon flavor encased in salty meat is delicious and refreshing. To change things up a bit, yesterday I made a platter of prosciutto wrapped around thin slices of pears and Manchego cheese. Manchego is a hard sheep’s milk cheese that comes from the La Mancha region of Spain. It is often served with sliced pears drizzled with a little truffle honey. Although a plain honey would also taste fine, the light aroma of truffled honey gives a special nuance to the dish.

A package of thinly sliced prosciutto, a small wedge of Manchego and a single pear make about 12-18 appetizers which could also be served as a light summer lunch. If you’re not a big fan of pears, try sliced peaches with slices of Brie, some smoked Gouda and figs or perhaps some apples and cheddar. Bresaola or thinly sliced ham or turkey could easily replace the prosciutto. Mix and match any of your favorites - the possibilities are endless and it’s finger food at its best!

PROSCIUTTO-WRAPPED PEARS & MANCHEGO
Small wedge of Manchego sheep cheese
One Anjou pear
Package of sliced prosciutto (6-8 thin slices)
Truffle honey

Cut the cheese into thin batons. You’ll use two pieces for each appetizer.

Slice the pear into thin wedges. I used an “apple slicer” to cut my pear into 16 pieces, then used a paring knife to cut each wedge in half so the slices were thinner. You’ll use two slices per appetizer.

Separate each slice of prosciutto, being careful not to tear the pieces. Cut the prosciutto slices in half, giving you two “squares” of meat from each slice.

Put two pieces each of pear and cheese on a square of prosciutto, drizzle a little honey on top, then fold the meat over the fruit and cheese - burrito style. The meat should be “sticky” enough so you don’t even need toothpicks to hold it together. If any of the meat tears, just fold it over and tuck it in as you roll up the piece.

Keep covered and chilled in the refrigerator until ready to serve.