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Pear and Prosciutto "Carpaccio"


Start a memorable meal with thin slices of pear and ham -- our take on an Italian appetizer, usually made with paper-thin slices of raw beef.

  • Prep:
  • Total Time:
  • Servings: 2

Source: Everyday Food, January/February 2008


  • 1/2 cup balsamic vinegar
  • 1 red Bartlett pear, cored, halved, and thinly sliced
  • 2 ounces very thinly sliced prosciutto
  • Ground pepper


  1. In a small saucepan, bring vinegar to a boil; cook, stirring occasionally, until syrupy and reduced to 2 tablespoons, about 5 minutes.

  2. Divide the pear slices between two plates, arranging them in a circular pattern; top with prosciutto. Drizzle with balsamic syrup as desired, and season with pepper.

Reviews Add a comment

  • yelli2
    14 FEB, 2008
    What a fantastic salad! A perfect contrast with the salty prosciutto and the crisp but sweet pear. The balsamic vinegar syrup was perfect! Such an impressive easy dish...
  • rond12
    14 FEB, 2008
    Why did the balsamic vinegar solidify on the salad? What a mess!!!!