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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.
Seriously just plan to have it at the ready on your wine shelf, won’t you? Your guests will thank you.
HOW TO MAKE PROSCIUTTO WRAPPED PEARS WITH MANCHEGO…
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
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet pears and salty prosciutto make a sophisticated appetizer. Easy to assemble and perfect for a party.
Ingredients
- 2 pears (454 g) pears
- 1 handful arugula
- 8 slices prosciutto
- 8 oz (227 g) manchego
- 2 tbsp balsamic glaze
- 1 tsp lemon juice
Instructions
- Slice pears into thin slices and place in a bowl of lemon water. Let sit for one minute, then remove and pat dry.
- Slice the prosciutto pieces lengthwise and lay them out on a cutting board. Slice the manchego into pieces that are not too thick but will not break in half.
- Assemble each roll 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. Use toothpicks to secure if needed.
- Lay the rolls out on a serving platter and drizzle with balsamic glaze.
- Serve immediately.
Notes
- To prevent browning, immediately submerge pear slices in lemon water after slicing.
- For a richer flavor, use aged Manchego cheese.
- Store assembled rolls, uncovered, in the refrigerator for up to 2 hours before serving; do not drizzle with balsamic glaze until serving.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 10
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Carbohydrates: 10
- Fiber: 2
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
What type of pears work best for this recipe?
Bartlett or Anjou pears are ideal for wrapping in prosciutto, as they are sweet and have a firm texture that holds up well.
Can I use a different cheese instead of Manchego?
While Manchego is recommended for its flavor, you can substitute it with a similar semi-hard cheese like Gruyère or aged cheddar if needed.
How should I serve the Prosciutto-Wrapped Pears with the Beaujolais wine?
Serve the pears slightly chilled alongside a bottle of Brouilly Beaujolais, which complements the sweet and savory flavors perfectly.
