Recipes & Serving Suggestions
Warm Prosciutto Wrapped Goats' Cheese & Paprika Roast Pear Salad
feast@home
Serves 6
3 pears, halved
extra virgin olive oil
1 tsp La Chinata Smoked Paprika Bittersweet
Maldon Sea Salt and freshly groundThe Spice Trader Black Peppercorns
200g Chevre goats’ cheese, sliced into 6 equal portions
6 slices Sabato prosciutto
½ cup Hazelz Hazelnuts (Roasted)
75g baby rocket leaves
Lapalisse Hazelnut Oil
Preheat oven to 220°C. Rub pear halves with olive oil and La Chinata Smoked Paprika Bittersweet, season with Maldon Sea Salt and pepper and place in an oven pan. Roast for 15 minutes or until golden brown. Remove to cool to room temperature.
Wrap each portion of goats’ cheese in a slice of prosciutto. Heat a frying pan, add a little oil and brown these parcels for 1-2 minutes on each side. Remove to drain on paper towels.
Assemble salads by arranging one pear half and one goats’ cheese parcel on each individual plate. Scatter with Hazelz Hazelnuts (Roasted) and rocket leaves, season with Maldon Sea Salt and pepper and drizzle with Lapalisse Hazelnut Oil to serve.
Recipe © feast @ home
