Pears, Proscuitto, & Arugula

Had some wonderful friends over for the weekend and what better way to greet them after one had a (6 hour!) drive and the other a 3 hour bus ride. With some cold beer (courtesy of my favorite Stella Artois) and some hot appetizers (courtesy of Rachel Ray) mini tuna melts, portabella mushroom pizzas, arugula and pear wrapped in,  we were ready to quieten those rumbling bellies and give some much needed rest to our traveling nomads. This was of course, only a snack to tide us over- as we were to hit the town later in the evening for a sushi e proscuitto xtravaganza! Enjoy! XoxO ❤>Üdo

Pears, Proscuitto, & Arugla

  • 1 bundle arugula leaves
  • 1 ripe bosc pear
  • 1 lemon
  • 1 tablespoon fresh thyme leaves, finely chopped
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly ground black pepper
  • 8 slices prosciutto

Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces. Recipe from
Rachel Ray

Enjoy! XoxoX ❤>Udo

8 responses to “Pears, Proscuitto, & Arugula

  1. hello Udo thanks for this recipe I love it and I find it very delicate hope to see you soon on my blog cheers pIerre

  2. Oh. Just .Stop.Sounds so delish. So.

  3. Bonjour Pierre ! Merci tellement ! J'aime visiter votre page et AM si heureux quand vous visitez le mien !

  4. Lindddaaaa! Thank you for stopping by! You are so good! Hope you are warm and toasty – its 16 degrees up here! Xoxox ❤ Udo

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s