Servings :
12
Preparation time :
20 minutes
Ingredients
2 pears, each cut into six wedges
6 slices prosciutto, sliced in half
125 ml (1/2 cup) rocket leaves
Le Louis Cyr cheese (170 g), cut into twelve cubes
60 ml (1/4 cup) chopped pecans (optional)
15 ml (1 tablespoon) balsamic vinegar coulis
15 ml (1 tablespoon) olive oil
Fleur de sel and freshly ground pepper as desired
Instructions
Coat each pear wedge with half a prosciutto slice.
Place the pear wedges, a few rocket leaves and a cube of cheese on twelve small skewers.
Place skewers on a serving platter. If desired, garnish skewers with pecans.
Drizzle balsamic vinegar coulis and olive oil over bites. Season with salt and pepper.