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