Maddy’s Spiced Pear & Prosciutto Bruschetta

Maddy pairs up spiced poached pears with Prosciutto to create this tasty holiday appetizer .Thank you Maddy for sharing this delightful app.

Ingredients:
• 8 slices Italian bread slices
• ¼ cup vomFASS Garlic Infused EVOO
• 2 poached pears—See recipe below
• 6 oz. soft cream cheese
• 2 TBLS vomFASS Herbs de Provence spice blend
• Salt & Pepper to taste
• 3 oz. Prosciutto
• A few chopped herbs for garnish (i.e. basil, chives, Italian parsley) + extra Star Date Balsam to drizzle

Directions:
1. Brush Italian bread slices with Garlic EVOO, toast until golden brown in oven, cut slices in half. Let cool.
2. Blend 6 oz. cream cheese, 1-2 TBLS Herbes de Provence spices and salt and pepper to taste.
3. Assemble the bruschetta: Add a nice layer of herbed cream cheese to toasted halves, top with a bit of your thin sliced prosciutto, poached pear pieces, garnish with fresh basil.
4. You can serve immediately or refrigerate for up to 6 hours. Before serving, drizzle with reserved vomFASS Date Balsam Vinegar.

Poached Pears Ingredients
2 firm pears (i.e. Bosc)
1 cup red wine
¼ cup sugar
1 tsp. cinnamon
Pinch fresh ground nutmeg
¼ cup vomFASS Star Date Balsam Vinegar

Directions:  Peel pears, core and slice into ¾ inch slices. Place in shallow skillet, add wine, star date balsam vinegar, sugar, cinnamon and enough water to just cover pears. Simmer on low for about 30- 40 minutes until pears are tender-firm with fork. Drain pears, KEEPING the mulled wine for sipping and a little set aside to store leftover pears. The pears you don’t use are good for about 10 days.

Submitted by

Maddy Trump-Cary, North Carolina