Stuffed Pear Hors d'Oeuvre Recipe
Ingredients
| Cream cheese | 125 Gram | |
| Chives | 1 Tablespoon, chopped | |
| Parsley | 2 Teaspoon, chopped | |
| Walnuts | 1/4 Cup (16 tbs), chopped | |
| 1 apple, peeled, cored and grated | ||
| Lemon juice | 2 Teaspoon | |
| 1 head of chicory | ||
| 4 large ripe pears | ||
| Prosciutto slice | 4 | |
Directions
Beat the cream cheese until soft.
Mix in the herbs and nuts, then fold in the apple and lemon juice.
Arrange the chicory leaves on 4 individual serving plates.
Peel the pears, halve and remove the cores.
Spoon the filling into the core cavities and arrange two halves on each plate.
Roll up the prosciutto and place in the centre.
Serve immediately.
Mix in the herbs and nuts, then fold in the apple and lemon juice.
Arrange the chicory leaves on 4 individual serving plates.
Peel the pears, halve and remove the cores.
Spoon the filling into the core cavities and arrange two halves on each plate.
Roll up the prosciutto and place in the centre.
Serve immediately.
Chef
