Prosciutto E Pera Con Robiola Recipe

Wash pears and dry. Using a paring knife, cut each Bosc pear in half lengthwise. If pears are large, cut into quarters lengthwise to create thinner wedges (aim for 24–36 pieces total so there’s one wrapped piece per prosciutto slice).

Core each pear half/quarter: remove the core and seeds with the tip of the knife, creating a small cavity but keeping the shape intact. Pat the pear pieces dry with a paper towel to remove excess moisture (this helps Robiola adhere).

Place the Robiola in a small bowl and stir gently with a spoon to make it spreadable. If the cheese is cold and firm, let sit 10–15 minutes at room temperature before using.

Fold in half of the toasted chopped walnuts (about 1/4 cup) and 1 teaspoon freshly ground black pepper into the Robiola to add texture and a gentle bite. Reserve the remaining chopped walnuts for garnish.

Lay a slice of prosciutto flat on the cutting board. If slices are very large, you may trim them to a width that comfortably wraps a pear wedge.

Using a small spoon or offset spatula, spread approximately 1/2 ounce (about 1 heaping tablespoon) of the Robiola-walnut mixture lengthwise along the center of the prosciutto slice, leaving a 1/2" border at each end so the prosciutto can fold over cleanly.

Place one pear wedge, cut-side down (the flat, cored side against the cheese), onto the cheese near one end of the prosciutto. Fold the prosciutto around the pear, overlapping slightly so it forms a neat parcel. If using larger wedges, use two slices of prosciutto per wedge or trim the wedge to fit.

Arrange the wrapped pieces seam-side down on the serving platter as you go. Repeat until all pear wedges and prosciutto slices are used.

Drizzle the assembled prosciutto-wrapped pears lightly with 2 tablespoons (or to taste) of honey, letting it run over the top. Alternatively, warm the honey for 5–10 seconds in the microwave to make it easier to drizzle.

Scatter the remaining toasted chopped walnuts over the platter for crunch and texture. Lightly dust with the remaining 1/2 teaspoon freshly ground black pepper.

If using, sprinkle chopped parsley or microgreens for color and finish with a very light drizzle (about 1 teaspoon total) of extra-virgin olive oil.

Serve immediately at room temperature as an antipasto or appetizer. If preparing ahead, assemble up to 30 minutes before serving and hold refrigerated; bring back to room temperature 15 minutes before serving to restore the cheese’s creaminess and the prosciutto’s aroma.