Pear, Pecorino, and Prosciutto Panini

Pear, Pecorino, and Prosciutto Panini
Photo by Becky Luigart-Stayner

Ingredients

  • 16 very thin slices prosciutto (about 4 ounces)
  • 1 cup trimmed arugula
  • ½ cup (2 ounces) fresh pecorino Romano cheese, shaved
  • ½ teaspoon sugar
  • 1 firm, ripe pear, peeled, cored, and cut into 8 wedges
  • 4 teaspoons balsamic vinegar
  • 1 (12-ounce) loaf focaccia, cut in half horizontally

Heat a nonstick skillet over medium-high heat. Add pear to pan, and sprinkle with sugar. Cook 2 minutes on each side or until golden.

Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese, and prosciutto evenly over bottom half of bread; cover with top half of bread...

View full recipe at My Recipes

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