Gluten free, paleo and keto, this ultra-fancy plate of hors d’oeuvres is sure to impress your guests.
Ingredients
SERVINGS: 24 bites
- 12 thin slices prosciutto, cut into 2– to 2½ -inch-wide strips
- 2 large, crisp Asian pears, each cut into 12 equal slices, seeds removed
- 1 cup bleu cheese crumbles or ½ pound thin slices
- 2 cups baby arugula
Preparation
On 1 end of each slice of prosciutto, lay 1 pear slice, a rounded ¼ teaspoon bleu cheese and 3 leaves baby arugula. Roll prosciutto up, being careful not to spill out too much of the bleu cheese. Lay carefully onto serving tray. Repeat 23 times.
