Broiled Pear With Ricotta And Prosciutto With Grainy Mustard Side

By Carol Dudar - recipe & food styling

Photos By Jeff Coulson

broiled pear with ricotta and prosciutto

Sweet pears make an unforgettable base on which to serve chevre and prosciutto.  Broiled to perfection and ready to serve (and eat!) immediately.


  • 2 ripe red Bosc pears, cut into quarters and cores removed
  • 8 slices of proscuitto
  • 1/4 cup (50g) ricotta (or chèvre or blue cheese)
  • 1 tsp (5ml) lemon juice
  • 1/4 tsp (1ml) lemon zest extra virgin olive oil
  • fresh black pepper
  • 2 fresh black mission figs, quartered (optional)

Grainy Mustard


  • 1/2 cup (125ml) grainy dijon mustard
  • 2 tbsp (30ml) 35% whipping cream


Mix the lemon juice, lemon zest with the ricotta (or chèvre) and place roughly a tablespoon into the hollowed cavity of the pear quarter.

Wrap one slice of the prosciutto around a pear slice, securing the cheese in place. Repeat with remaining pear wedges and prosciutto.

Preheat broiler and place all the prosciutto wrapped pear pieces onto a baking sheet. Brush each one with the olive oil and broil 2-3 min or until prosciutto is crispy and lightly golden brown and cheese has softened and is warmed.

Sprinkle with pepper, serve immediately with figs and grainy mustard.


Clear Tiplivestock agriculture and conventional fishing methods are hard on the environment.  Please choose sustainably raised, organic meat, poultry and seafood whenever possible.  Its better for you, it’s better for the earth.