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These look beautiful when presented together on a plate, spoke-fashion.Yields 12 pieces.
ingredients
12 thin slices of prosciutto (about 1/3 lb.)
12 leaves arugula, thick stem removed; more for garnish
2 Anjou or Comice pears, cored and cut into 6 wedges each
how to make
Lay a piece of prosciutto on a flat surface and put an arugula leaf down the center. Put a pear wedge in the center of the arugula. Drape each end of the prosciutto over the pear. Arrange the pears, sticking outward, on a platter in a circular pattern, with arugula or fresh herbs in the center, if you like. This may be made 2 hours ahead, covered with plastic wrap, and refrigerated.
From Fine Cooking 12, pp. 32
photo: Mark Thomas
