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July 29, 2018

Roasted Pear and Prosciutto Salad

July 29, 2018/ Lucy Waverman

Servings: 4

INGREDIENTS

Pesto:

1 teaspoon chopped garlic
2 cups packed fresh basil leaves
1/2 cup olive oil
1/2 cup grated Parmesan
Salt and pepper to taste

Roasted pears:

2 Bosc pears, not quite ripe
2 tablespoon melted butter
1 tablespoon brown sugar
1 ball burrata (buffalo mozzarella or fior di latte would also work)
8 slices prosciutto

METHOD

Heat oven to 400 F

Place garlic, basil, olive oil and Parmesan in a food processor or blender, and process until smooth. Season with salt and pepper, and reserve.

Slice pears in half and remove core. Cut each half into 4 slices

Combine butter and brown sugar, and toss with pears. Place on baking sheet and bake for 25 to 40 minutes depending on ripeness. They should be just tender. Let cool.

Slice the burrata horizontally into 4 pieces. Place each slice on a serving plate. Top with pears and finish with prosciutto. Garnish plate with pesto.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Roasted Pear and Prosciutto Salad

INGREDIENTS

METHOD