Open Face Prosciutto And Pear Sliders

Not only is this recipe delicious, but super simple. You can double or triple as needed if you have a large crowd, or do what I do and serve this as is for a dinner for two.  Works great if you are feeding only a few people as an appetizer, especially if you are serving other apps on the menu.

What you need:

1/4-1/2 lb of thinly sliced prosciutto from deli (I love Whole Foods Market options)

1 Bosc pear

1 tsp Olive Oil

1 small bag or box of baby arugula (this will be more than enough)

Balsamic glaze

8 oz Philadelphia Cream Cheese (you will not use entire container)

1 French baguette

Ground pepper to taste

Cut bread into 1/2" slices.  Toast in toaster or conventional oven for a few minutes until the bread browns or feels crunchy to the touch.  While the bread toasts, cut the pair in thin slices from top to bottom and then halve them.  Place olive oil on medium heat in medium size saucepan.  As pan heats add pear slices until they cook and are softened.  Be sure to turn heat down to low as oil gets hot and be careful the pear edges do not burn too quickly- they do heat up fast! Remove pears from heat.  Spread a schmear of cream cheese on toasted baguette slices and then place 1-2 pear pieces on top.  Fold and fit a half slice of prosciutto.  You can always add a little more meat to each piece once you add the half slices to every piece of bread.  Top each slider with a few pieces of baby arugula and then drizzle the balsamic glaze on top.  I usually add the glaze in one direction and then add another drizzle on top in the other direction.  Lastly, add a crack of ground pepper to taste.  Yum! xo RCN

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