Ingredients
- 10 pears, halved lengthways
- Olive oil spray
- 60ml (1/4 cup) extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 10 slices prosciutto, halved lengthways
- 2 bunches rocket leaves
- 100g south cape brie, cut into 10 slices
- 100g blue cheese, cut into 10 slices
Method
1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
2. Use a teaspoon or melon baller to remove the core from each pear half. Place the pear, cut-side up, on prepared tray. Spray with oil. season with salt and pepper. Bake for 30-40 minutes or until tender. Set aside to cool.
3. Whisk the oil and vinegar in a jug. Season with salt and pepper.
4. Place half the prosciutto on a work surface. Top with half the pear. Place 1 rocket leaf and 1 slice of brie on top of each pear half. Tightly wrap prosciutto around the pear to enclose filling. place on a platter. Repeat with the remaining prosciutto, pear, rocket and blue cheese. Serve with balsamic dressing.
