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Roasted Pear with Whipped Goat Cheese and Crispy Prosciutto

An elegant and easy Fall appetizer, my Rosemary Roasted Pears with Whipped Goat Cheese absolutely disappears at Fall gatherings. I spread whipped goat cheese on a platter then top with sweet, woodsy Rosemary Roasted Pears, crispy prosciutto, and a sprinkle of crushed pistachio. This has all the flavors of Fall in a beautiful, elegant appetizer.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 firm pears, cored and sliced recommend Bosc or Anjou
  • 1 tbsp butter, melted
  • 1 tsp rosemary
  • 8 oz goat cheese room temperature
  • 2-3 tbsp heavy cream
  • 4 slices prosciutto
  • 1/4 cup pistachio, shelled, roasted, and crushed
  • crostini or crackers for serving (optional)

Method
 

  1. Preheat the oven to 400ºF. In a small bowl, toss the pear slices with the melted butter, rosemary, and a pinch of salt. Spread them out on a parchment lined baking sheet.
  2. Roast in the oven for 12-15 minutes until caramelized and fragrant.
  3. On a separate parchment lined baking sheet, spread the slices of prosciutto. Bake for 5-7 minutes until crisp. Let them cool and then break them up into shards. Set aside.
  4. In a food processor, combine the softened goat cheese, heavy cream, and a pinch of salt. Pulse until smooth, adding a bit more heavy cream if needed for consistency.
  5. On your serving plate, spread the whipped goat cheese. Use the back of the spoon to smooth out. Arrange the roasted pears on top. Then sprinkle the prosciutto shards and crushed pistachio on top. Serve with a large serving spoon alongside crostini or crackers.