Prosciutto, pear & rocket rolls

Recipe uploaded by

olive magazine

3 ratings

Recipe by olive magazine

Leave a comment or rate this recipe

Tested

1. Cut each pear half into 4 long pieces, to make 16. You'll need 12, so eat the rest.
2. Combine the pears and lemon juice and season.
3. Put a pear slice and a few leaves of rocket on each prosciutto slice. Add a shaving of parmesan, roll tightly and secure with 2 toothpicks.
4. Roll all the others, then cut each in half in between the toothpicks.

Get Ahead

The rolls can be made up to 4 hours in advance, then covered in baking parchment and wrapped in clingfilm. Keep chilled.

Per serving

23 kcalories, protein 1.9g, carbohydrate 1.2g, fat 1.2 g, saturated fat 0.5g, fibre 0.3g, salt 0.19 g

Latest comments and suggestions

• Victoria

  05 November 2007

  Victoria rated and commented on this recipe

  

  This was very tasty, the sweet of the pear went well with the saltiness of the prosciutto. I just found it a bit tricky wrapping it all as the prosciutto tends to tear.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise

  29 December 2007

  Louise rated and commented on this recipe

  

  I did these as pre-Christmas dinner canapes and they were very popular indeed!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Zot the Bot

  03 April 2008

  Zot the Bot rated and commented on this recipe

  

  So easy to make and were delicious. The pear and the cheese work brilliantly with the ham. Will be making this again most definately.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/4284/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• 2 ripe but firm pears , cored and halved
• 1 tsp lemon juice
• 2 large handfuls of rocket
• 12 slices prosciutto
• 30g parmesan or Grana Padano, shaved with a potato peeler
• 24 cocktail sticks (toothpicks)

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• The lunch crunch
• Eat your way to fabulous skin
• The healing power of herbs

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Serves 24

Preperation and cooking times

Low-fat

Ingredients

• 2 ripe but firm pears , cored and halved
• 1 tsp lemon juice
• 2 large handfuls of rocket
• 12 slices prosciutto
• 30g parmesan or Grana Padano, shaved with a potato peeler
• 24 cocktail sticks (toothpicks)

Per serving

23 kcalories, protein 1.9g, carbohydrate 1.2g, fat 1.2 g, saturated fat 0.5g, fibre 0.3g, salt 0.19 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.