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Friday Feast: Prosciutto and Pear Bruschetta

May 13, 2011

We experimented with a lot of recipes while we were at the beach, one of which was this yummy Pear and Prosciutto Bruschetta that my dad had found in our favorite paper: the Wall Street Journal. The recipe was more for the grill, but we improvised and used the oven on hot temps. It was a yummy combination of flavors, but it probably would have been better with Granny Smith apples instead of pears. Here it is, anyway, in case you absolutely love pears.

Pear and Prosciutto Bruschetta (adapted from the WSJ recipe)


2 ripe pears, such as Bosc

1 tablespoon fresh lemon juice


1 baguette, cut into 20 slices

4 thin slices prosciutto

1 cup ricotta cheese

1/3 cup crumbled blue cheese

3 tablespoons honey

  • Prepare the grill for direct cooking. (We cranked up the oven to 400 degrees.)
  • Peel the pears, cut them in quarters, and core them. Put the pears in bowl, add lemon juice and toss to coat. Lightly brush the pears on all sides with EVOO.
  • Brush one side of each baguette slice with oil.
  • Grill pear over direct medium heat until tender, 8-10 minutes. (I put them in the hot oven for 12 minutes.) Remove from grill and cut into thin slices.
  • Grill the baguette slices and the prosciutto until the bread is lightly toasted and the prosciutto is crisp. Remove from grill and chop prosciutto.
  • In a small bowl, combine ricotta and blue cheese. Spread 1 tablespoon of cheese mixture on grilled side of baguette slice. Place about three pear slices on top of the cheese and add some chopped prosciutto. Drizzle with honey.

Yummy combination of cheese, fruit, meat and bread. I enjoyed it but probably would’ve liked it more with a different fruit. Overall, the recipe was weird about having disproportionate amounts of ingredients. But, I love the flavor mix, and it was a rich treat… especially great with wine.

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