Pear, Prosciutto and Brie

This started out to be one of those melty, toasty appetizers—but it was a hot July afternoon, too hot for the broiler—and I didn’t have anything for toast.  And it was time for lunch.  Do we even need a recipe for this delicious, 5-minute prep midday meal?

• Cut thin strips of Brie and set on plate to soften
• Core a Bartlett pear, cut into thin slices, and toss with a bit of lemon juice
• Cut thin strips of prosciutto crosswise with sharp shears
• Layer pear, Brie and top with twist of prosciutto

Could still call this an appetizer, but what a great summer lunch for one!

The Kitchen Hive