Christyn's Special Delights

From Denver, Colorado - My niece and her husband, Tim, have a Friday night tradition for happy hour:  an appetizer that features roasted pears and Prosciutto.


2 Bosc pears, sliced thin (you'll get about 24 slices)

1 tablespoon butter, melted

Root vegetable chips (or tortilla chips, potato chips, crackers)

1/4 pound Prosciutto, sliced paper thin

Balsamic glaze (or Balsamic vinegar reduced to a syrup)

Optional:  Goat cheese


Preheat oven to 400 degrees F.  Butter a baking sheet and arrange pear slices in single layer.  Brush the tops with the melted butter.  Roast 10-15 minutes, or until lightly golden.

Meanwhile, arrange chips on a serving platter.  (At this point, you can spread goat cheese on them if you like.).  Top each chip with a piece of Prosciutto.  Place roasted pear slices on top.  Drizzle with balsamic glaze.  Makes about two dozen.