We’ve all seen prosciutto and melon matched up on menus, but pairing it with pears? It’s a new winter twist on a classic Italian antipasto. Mangia!
|1 lemon||1 firm pear, such as D'Anjou|
|2 tablespoons extra virgin olive oil||8 slices prosciutto|
Zest the lemon and stir the zest into the olive oil. Let sit while you prepare the appetizer.
Juice the lemon into a large bowl and throw the two spent lemon halves into the bowl as well. Fill with cold water.
Core and quarter the pear, and cut each quarter into 4 slices (16 slices total). Throw each slice into the bowl of lemon water while you cut the others to prevent browning.
Cut each prosciutto slice in half.
Drain the pear slices and wrap a piece of prosciutto around each slice. Drizzle with the reserved lemon-infused olive oil before serving.
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