Pear, Gorgonzola, and Hazelnut Bundles

1. 1

   Mash together the gorgonzola and butter in a bowl with a fork until well combined; stir in the hazelnuts; set aside.

2. 2

   Slice each pear half lengthwise into 9 slices; place the pear slices in a medium bowl with the lemon juice and cover with water to prevent browning; set aside.

3. 3

   Working with 1 slice at a time, cut the prosciutto lengthwise into 1-inch wide strips (should be about 3 strips per prosciutto slice).

4. 4

   Space the strips 2 inches apart on a work surface.

5. 5

   Remove a slice of pear from the water, pat gently with a paper towel to dry, adn spread a scant teaspoon of the cheese mixture on the pear slice.

6. 6

   Lay the pear slice crosswise at one end of a prosciutto strip.

7. 7

   Arrange 3 arugula leaves atop each pear slice; roll up prosciutto around the pear tightly, so that the prosciutto is holding the pear and arugula securely.

8. 8

   The arugula should peek out on either side of the prosciutto; transfer to a platter.

9. 9

   Can be made 1 hour ahead; cover rolls tightly and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.