Friday, October 21, 2005

some fall tapas for some delight

Mmmm, yummy.

I've had my shared of the garlicky delights of tapas, and I have a great fondness for their bacon wrapped figs or dates. While really good, salty, and sticky, the sweetness of the date usually overwhelmed the dish.

Well, whenever you bacon wrap anything, it's going to tend towards delicious. Here's my home version, with a little daub of luxuriant goat cheese. Though thoroughly ungarlicky, these are extremely good. Don't just save these for parties, make a few for yourself for a great in-between-meals nibble.

Prosciutto Wrapped Pear with Goat Cheese

1 large Bosc Pear in 8-12 pieces
2 oz. French soft goat cheese
8-12 pieces of thinly sliced prosciutto
8-12 toothpicks

freshly ground black pepper

Baking sheet or dish

Set the oven to broil.

Soak toothpicks in cold water.

Core the pear, and cut into 8 pieces. Take a half to one piece of tender prosciutto, daub about 1 t of goat cheese, add pear piece, and wrap and pin with a toothpick. Finish the rest of the pieces in the same way. Set aright and place in the oven for about 5-7 minute under the broiler. Grind fresh ground black pepper over the prosciutto wrapped delights.

Careful, though ... the temptation is to eat these right out of the oven, and they're very hot. Just two of these had me tap dancing my way to class today.

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