Pears, Prosciutto, Parsley, and More: A Tasty Antipasto Recipe

Rate this item
(0 votes)

A delectable new cheese now tempts customers at our favorite local caseificio (“cheeese-maker” or a place where cheeses are made and sold) here in Assisi. It’s their own sheep’s milk Roquefort, the blue di pecorino. It’s the perfect cheese to highlight this antipasto recipe.

Formaggio e Pere al Forno (Baked Pears and Cheese)

Ingredients (for 4-6 people):
1 Ripe pear for every 2 people
1 Slice of prosciutto or speck (a northern Italy smoked prosciutto) for every 2 people
¾ C. Crumbled Roquefort, pecorino blue or Gorgonzola cheese
(or another bleu cheese)
¾ C. Milk
¾ C. Chopped walnuts
1 Small bunch parsley, finely-chopped
Extra virgin olive oil, q.b.

Directions: Pre-heat to 375 F. Peel pears, remove cores and cut into 4 slices, lengthwise. Roll each pear slice in the prosciutto or speck and place slices in a baking dish drizzled with olive oil. Bake for 10 minutes. Finely dice the parsley and chop the walnuts. Crumble the cheese. Warm milk in saucepan, stirring in crumbled cheese until cheese melts and liquid sauce forms. Pour creamy mixture over hot pears and garnish with diced parsley and crushed nuts. Serve.
Buon appetito!