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
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.