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.