Prosciutto, Cheese and Pear Rolls

Preparing the ingredients

1. Meat rolls can be made quickly from almost any meat. It can be sliced cured or smoked meat: prosciutto, beef, pork, chicken, turkey and so on. Any shop will slice balyk, basturma, bacon or any other cured meat very thin for you. You can also buy ready-sliced meat, and then the rolls come together very quickly.

2. Slice the meat very thin.

   

3. Peel the pear, cut it into 6-8 wedges and remove the core with the seeds. You should get thin, long wedges running the length of the pear, the way the fruit is cut for a chicken liver salad.

   Besides a ripe, fragrant pear, you can use ripe melon or mango. They are tastier, but rather exotic and seasonal. A pear is a simple fruit that is available practically all year round. By the way, the pear tree belongs to the rose family. Pears have been known since ancient times, even in Ancient Greece, although their exact homeland is unknown.

   

4. Sprinkle the pear slices with 0.5 tsp fresh lemon juice so they don’t darken, and toss gently.

   

5. Grate the Parmesan very finely and roll the pear pieces in it. Enough cheese will stick to the moist surface of the slices. Put the pear pieces with Parmesan on a plate.

   

6. Cut the blue cheese into thick sticks, preferably the same length as the pear wedges.

   Roquefort, Danablu, Dorblu and the like will all do. What matters is that the cheese has a pronounced, slightly sharp, piquant flavor and aroma that will make the rolls unique. Blue cheese goes wonderfully with pear, and there are countless recipes that use both. Pear and cheese make excellent salads, light and tasty. And fashionable, by the way. It is said that a pear and cheese salad is a hallmark of the Mediterranean diet.

Rolls

1. Lay the thin slices of meat on a wooden board.

2. On one edge of each slice, across it, place a slice of peeled pear with Parmesan crumbs. Next to it put 1-2 long pieces of blue cheese and a few arugula leaves.

3. Season the filling with freshly ground, fragrant pepper.

   

4. Wrap the meat around the filling. If the slices are too short to enclose the filling completely, roll them slightly on the diagonal so that all the filling is covered by meat and only the pear, cheese and arugula peek out at the ends.

5. Secure each roll by pushing a toothpick right through it.

   

Serving

1. Arrange the rolls on a plate, scatter arugula leaves on top and, if you like, add a bit more pepper.

   Toothpicks aren’t edible, but they make the rolls easy to pick up, and afterwards you can simply throw them away.

   

2. If you like, drizzle the rolls with a little olive oil mixed with 1-2 drops of balsamic vinegar, just 1 tsp for the whole appetizer.

   Meat rolls with pear and cheese work as a simple appetizer or as a finger food for an aperitif. You can vary them with your favorite aromatic herbs, such as basil or cilantro. You can also add hot red pepper, finely chopped.