Giant Crumpets With Pear, Blue Cheese and Prosciutto
By OcadoLife
Published on 27 March 2023
For an impressive light bite that’s simple to rustle up, try chef and cookbook author Rosie Reynolds’ Giant Crumpets with Pear, Blue Cheese and Prosciutto. “The holes in the crumpets let the sweet dressing soak right into the doughy base for mouthwatering results,” she says. For a vegan version, leave out the prosciutto, cheese and butter and add some pecans to the pan with the pears instead.Time and servings
15 minsTotal time
2Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 2 slices of prosciutto crudo
- 1 tbsp of unsalted butter
- 2 ripe pears, firm, cored and cut into wedges
- 3 tsp of maple syrup
- 2 tsp of olive oil
- 2 tsp of cider vinegar
- 80 g of watercress
- 80 g of blue cheese, crumbled
- 2 giant crumpets, toasted
Method
Step 1
Dry-fry the prosciutto in a large non-stick frying pan over a medium-high heat for 1-2 mins, until crisp. Set aside.Step 2
Return the pan to the heat and melt the butter until bubbling. Cook the pears for 2 mins on each side, until starting to soften. Add 1 tsp maple syrup and cook for a few secs to caramelise them slightly.Step 3
Tip the pears and pan juices into a bowl, add the remaining maple syrup, the oil and vinegar, and toss. Fold in the watercress.Step 4
Pile the cheese, pears and watercress, and the prosciutto onto the crumpets and enjoy.