Prosciutto with Pears and Arugula

Serve with Tuna Mini Melts with Rosemary, Roasted Red Pepper Dip and Portobello Pizzas.


  • 1 bundle arugula leaves
  • 1 ripe bosc pear
  • 1 lemon
  • 1 tablespoon fresh thyme leaves, finely chopped
  • Extra virgin olive oil (EVOO), for drizzling
  • Salt and freshly ground black pepper
  • 8 slices prosciutto di Parma


Place the arugula in a bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, EVOO, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.

What's Fresh from @RachaelRay

Rachael Ray