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Blue Cheese

Chargrilled Pear, Prosciutto and Blue with Honeyed Hazelnuts

Ingredients

  • 120g King Island Dairy Roaring Forties Blue cheese, crumbled
  • 2 tablespoons hazelnuts
  • 2 tablespoons dark honey or truffle honey
  • 1 tablespoon water
  • 6 slices breadstick or ciabatta
  • 1 tablespoon olive oil
  • 2 large firm ripe pears
  • 2 tablespoons icing sugar
  • 6 slices prosciutto, cut in half lengthwise

Method

Cook hazelnuts in a non-stick saucepan over medium heat, tossing frequently, until toasted. Cut in half with a sharp knife and rub off any loose skin. Combine honey and water in the saucepan and warm gently before stirring in hazelnuts to coat.

Brush each slice of bread on both sides with oil and grill both sides on a hot chargrill
pan. Place on serving plates.

Cut each pear lengthwise into six wedges and dust cut surfaces with icing sugar. Cook both sides on the hot chargrill pan until caramelised.

Wrap each pear in a piece of prosciutto and arrange two pieces on top of each toast
slice. Sprinkle with crumbled Blue cheese and drizzle with warm honeyed hazelnuts.
Serve immediately.

Chargrilled Pear, Prosciutto and Blue with Honeyed Hazelnuts

Preparation time:
10 minutes

Cooking time:
10 minutes

Serves:
6

Products used:
King Island Dairy Roaring Forties Blue cheese

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