Bill Sell from Bill Sell’s Bold shares a recipe for Blue Cheese and Herb Stuffed Pears with Prosciutto and Arugla.
1 – 2 oz. light cream cheese
1 – 2 oz. Greek yogurt
1 – 2 Tablespoons blue cheese crumbles
A bit of finely chopped fresh rosemary and chives
1 – 2 ripe pears, cut into wedges, core removed, tossed with a bit of lemon juice to keep from browning strips of thinly cut proscuitto
In a small bowl, mix together the cream cheese, yogurt, blue cheese, rosemary and chives (use the smaller amount for 1 pear, larger for 2)
Take each pear wedge and snuggle a spoonful of chese in the center, stick a couple of arugula leaves on, then wrap with prosciutto.
Enjoy as a snack or appetizer.