Prosciutto Wrapped Gorgonzola With Arugula Recipes

ROASTED FIGS AND PROSCIUTTO

Roasted Figs and Prosciutto image

Provided by Ina Garten

Time 15m

Yield 10 servings

Number Of Ingredients 3

Ingredients

Good olive oil
20 large fresh ripe figs
20 thin slices Italian prosciutto (about 8 ounces)

Steps:

Preheat the oven to 425 degrees F.
Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

PROSCIUTTO WITH PEARS AND ARUGULA

Prosciutto with Pears and Arugula image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 7

Ingredients

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 di Parma

Steps:

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.

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