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Char-grilled Pear, Prosciutto and Blue with Honeyed Hazelnuts

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2 tablespoons hazelnuts
2 tablespoons dark honey or truffle honey
1 tablespoon water
6 slices breadstick or ciabatta
1 tablespoon olive oil
2 large firm ripe pears, halved and cored
2 tablespoons icing sugar
6 slices prosciutto, cut in half lengthwise
120g King Island Roaring Forties
    Blue cheese, crumbled


Cook hazelnuts in a non-stick saucepan over medium heat, tossing frequently, until toasted. Cut in half with a sharp knife and rub off any loose skin.

Combine honey and water in the saucepan and warm gently before stirring in hazelnuts to coat.

Brush each slice of bread on both sides with oil and grill both sides on a hot char-grill pan.

Place on serving plates. Cut each pear lengthwise into six wedges and dust cut surfaces with icing sugar.

Cook both sides on the hot char-grill pan until caramelised. Wrap each pear in a piece of prosciutto and arrange 2 pieces on top of each toast slice.

Sprinkle with crumbled blue cheese and drizzle with warm honeyed hazelnuts. Serve immediately.

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Char-grilled Pear, Prosciutto and Blue with Honeyed Hazelnuts