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Hard Italian - Style Cheese

Pears wrapped with Prosciutto, Served with Parmesan Wafers


  • 4 Williams pears
  • 150g South Cape Australian Parmesan, grated
  • 300g finely sliced prosciutto
  • 75g baby rocket leaves
  • 2-3 tablespoons extra virgin olive oil
  • Freshly ground black pepper
  • Non-stick baking paper

For the Parmesan Wafers:

Preheat the oven to 180°C. Line 2 baking trays with non-stick baking paper. Take spoonfuls of South Cape Australian Parmesan (3 teaspoons in each) and sprinkle into 12 rounds on the non-stick baking paper, allowing a gap of 3cms between each round.

Place the baking trays in the oven and cook the Parmesan for 7-8 minutes or until spread and golden. Remove from the oven and allow to cool a little.

For the Pears:

Quarter the pears and remove the cores, cut the quarters in half. Wrap each piece of pear in a slice of prosciutto, cutting the slices in half if they are large. Arrange on serving plates, with some wafers and a handful of rocket leaves.

Drizzle the oil over the prosciutto wrapped pears in advance, brush the cut edges with lemon juice. Store the parmesan wafers in an airtight container if making in advance.


Recipe courtesy of Horticulture Australia Limited

Pears wrapped with Prosciutto, Served with Parmesan Wafers

Preparation time:
5 minutes

Cooking time:
20 minutes


Products used:
South Cape Australian Parmesan

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