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quarta-feira, 21 de dezembro de 2011

#GATRONOMIA : Prosciutto, Pear and Arugula Rolls

Prosciutto, Pear and Arugula Rolls

This simple-to-assemble roll will definitely become your new go-to appetizer for any party or gathering.

The balsamic glaze adds an elegant finish. Look for balsamic glaze in the oil and vinegar aisle in most supermarkets. You can also make your own balsamic glaze by bringing 1 cup balsamic vinegar and 2 tbsp. sugar or honey to a boil and then reducing until syrupy. Drizzle glaze on salads, cheese, roasted meats or grilled fish. 
4 ounces cream cheese, softened at room temperature
5 ounces Gorgonzola, crumbled
16 to 18 thin slices of prosciutto
2 handfuls arugula
1 ripe pear, such as Bartlett, cut into 16 to 18 slices
Handful chopped walnuts, toasted (optional)
Balsamic glaze or aged balsamic vinegar, for drizzling

Mix together the cream cheese and Gorgonzola.
Top each slice of prosciutto with 1 heaping tsp. of cheese mixture, a few arugula leaves, a slice of pear and chopped walnuts. Roll up. Secure with toothpick, if desired. Drizzle with balsamic glaze just before serving.

Yield: 16 to 18 servings.


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