Roasted Pears with Goat Cheese and Prosciutto

Roasted Pears AppetizerHands down, appetizers are my favorite part of any gathering. At cocktail parties, weddings, or Thanksgiving, you’ll find me near the kitchen door, poised to strike, first in line to pop tiny flavor sensations in my mouth. I can’t resist those little taste explosions, like culinary fireworks. The real meal always pales in comparison, even if its a gorgeous golden Thanksgiving turkey.

Don’t get me wrong, I’m not one to ever turn down dessert. That moment when my spoon pierces the outer shell of a molten chocolate cake, releasing a hot river of cocoa joy, is definitely a thrill. But dessert is consumed with a full belly, because it’s irresistible, whereas appetizers are guilt free, made even better by hunger.

This Thursday, when friends and family gather for your Thanksgiving feast, why not greet them with this rustic sweet and salty appetizer? Pears are so in season right now, and made extra sweet thanks to a quick toss in balsamic and honey. Topped with soft goat cheese and a sliver of prosciutto, every taste profile is contained in each warm bite.

Roasted Pears with Goat Cheese and Prosciutto
Prep time
Cook time
Total time
These roasted pears with honey and balsamic are an easy and delicious appetizer to throw together.
Serves: 60 appetizer bites
  • 3 Pears, sliced into ½ inch slices
  • ¼ cups of balsamic vinegar
  • 4 Tablespoons of honey
  • 1 roll of soft goat cheese
  • ¼ pound of prosciutto sliced paper thin
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Slice the pears. Place in a large bowl and toss with the balsamic and honey.
  3. Place the pears on a cookie sheet and roast in the oven for 15 minutes.
  4. Remove from the oven and let it cool for a few minutes until not too hot to handle.
  5. Top each pear with a smear of goat cheese and a sliver of prosciutto.
  6. Serve immediately. Enjoy!

3 Responses to Roasted Pears with Goat Cheese and Prosciutto

  1. Yum. Pears + goat cheese + prosciutto, sounds like a delicious combo. In fact, I’m thinking it would translate really well into a ravioli filling.

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