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Prosciutto-Wrapped Pears with Manchego and Beaujolais Wine

Prosciutto-Wrapped Pears with Manchego and Beaujolais Wine

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The holidays are getting closer and it’s time to entertain. These Prosciutto Wrapped Pears with Manchego are easy to make when last minutes guests arrive. They are two bites of sweet and savory heaven, especially when paired with a Beaujolais wine.

Are you guys as excited about the holidays as I am? Okay, I’m excited AND nervous about all the work, but mostly excited.

I love entertaining over the holidays, especially Thanksgiving, and always need some easy, last-minute appetizers for house guests. These Prosciutto Wrapped Pears with Manchego fit the bill.

I’m not gonna lie… I am Manchego obsessed. It is the most delicious cheese on the planet and I never get tired of it. That’s why I knew I had to use it in this recipe.

Serving cheese and crackers is fine but let’s bump it up a notch by wrapping it all together in a two-bite bundle.

These Prosciutto Wrapped Pears with Manchego satisfy all your guests because it’s sweet, salty, savory and easy to eat with one hand.

What could be better?

I love serving easy appetizers like these Prosciutto Wrapped Pears with food friendly wines like those from Beaujolais. Beaujolais Wine has a diverse selection so you can easily find something all your guests will enjoy.

I especially like the Brouilly because you can taste hints of berries, plums, and peaches. It tastes great slightly chilled and is perfect for the cooler weather months and winter holidays.

See Also

Seriously just plan to have it at the ready on your wine shelf, won’t you? Your guests will thank you.

Slice your pears into thin bite-sized pieces and drop them in some lemon water. Remove and dry completely then wrap them with a thin piece of Manchego, a couple pieces of arugula and a piece of prosciutto. The prosciutto does a great job of holding it all together. Drizzle with some balsamic reduction if you have it but it’s still delicious without it.

Tip: I like to remove the fat from the prosciutto before I use it. That’s not necessary but I prefer it that way.

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Prosciutto-Wrapped Pears with Manchego and Beaujolais Wine

  • Author: Karen Kelly
  • Total Time: 15 minutes
  • Yield: 6 servings 1x


  • 2 pears (sliced thin)
  • 1 handful of arugula
  • 8 slices prosciutto (cut in half lengthwise)
  • 8 oz manchego
  • 2 tbsp balsamic glaze
  • 1 tsp lemon juice


  1. Slice pears into thin slices and place in a bowl of lemon water. Let sit for a minute then remove and pat dry.
  2. Slice the prosciutto pieces lengthwise and lay out on a cutting board. Slice the manchego into pieces that are not too thick but will not break in half.
  3. Begin to assemble by laying down one piece of prosciutto, placing one pear slice at one end, a few pieces of arugula and one piece of cheese then rolling up. It should stay together but you can also use toothpicks to secure.
  4. Lay out on your serving platter and drizzle with a little balsamic drizzle. Serve immediately. Do not plan to make these ahead bc they just don’t last that long.
  • Prep Time: 15 minutes
  • Category: Appetizer


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