Illustration of prosciutto-wrapped pear and Gorgonzola with chives and hazelnuts.

Appetizers

Lemon-Chive Prosciutto–Pear & Gorgonzola Bites

Name: Lemon-Chive Prosciutto–Pear & Gorgonzola Bites
Prep time: 20 min
Total time: 20 min
Yield: 24 bites · about 8 appetizer servings (3 each)
Ingredients: 2 large firm-ripe pears (Anjou or Bosc), about 1 lb total; skin on; 4 oz Gorgonzola made with pasteurized milk, chilled; 12 thin slices ready-to-eat prosciutto, about 4 oz; each halved lengthwise into 2 ribbons; 2 tbsp finely chopped, unsalted, already-toasted hazelnuts; 1 tbsp fresh lemon juice, divided: 1 tsp for pears; 2 tsp for dressing; 2 tsp extra-virgin olive oil; 1 tsp honey; 1/2 tsp Dijon mustard; 1 tsp finely chopped fresh chives; 1/2 tsp finely grated lemon zest; 1/8 tsp freshly ground black pepper

Cool pear and tangy Gorgonzola in prosciutto ribbons, with lemon–chive dressing and hazelnut crunch.

24 bites · about 8 appetizer servings (3 each)Prep 20 minutesCook 0 minutesTotal 20 minutes

AppetizerNo-cookPearProsciuttoGorgonzola

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Method

Prep clean and cold

Wash hands and use a clean board and knife. Rinse pears, lemon and chives under running water; dry well. Keep prosciutto and cheese refrigerated at 40°F or below until needed. Set out a chilled platter and 24 cocktail picks.

Make the dressing

Whisk 2 tsp lemon juice with the olive oil, honey, Dijon, chives, zest and pepper. Reserve the other 1 tsp lemon juice for the pears. Do not add salt; the meat and cheese supply it.

Cut 24 pear wedges

Quarter and core each pear, then cut each quarter lengthwise into 3 narrow wedges: 12 per pear, 24 total. Brush the cut faces lightly with the reserved 1 tsp lemon juice, then blot any excess moisture. Lemon is for flavor and browning control, not disinfection.

Bundle

Divide all Gorgonzola into 24 small pieces. Place one piece on the broad cut face of each pear wedge. Wrap one prosciutto ribbon around pear and cheese like a belt and secure with a cocktail pick. Use all 24 ribbons and all cheese. Keep completed bites chilled while working.

Finish and serve

Whisk the dressing again. Spoon it sparingly over all 24 bites, dividing the full batch evenly (about 1/4 tsp each). Scatter all 2 tbsp hazelnuts over the tops (about 1/4 tsp per bite). Serve promptly in small batches; replenish from the refrigerator. Alert guests to the picks.

Store and observe limits

Keep at 40°F or below. Refrigerate promptly in a shallow covered container within 2 hours total cumulative prep/serving time outside refrigeration, or 1 hour if above 90°F; discard if held out longer. Best texture is the day assembled. Refrigerated leftovers: use within 3–4 days, or sooner if any ingredient label requires; this is not a guarantee for every product. Do not freeze assembled bites.

Rocky’s note

Inspired by Carmen Sturdy / Every Last Bite, “Prosciutto, Pear and Gorgonzola Bites.” This variation replaces balsamic and arugula with lemon–honey–Dijon and chive dressing, adds toasted hazelnuts and uses dry assembly with chilled batch service. An archived recipe card is also linked. Sources: https://www.everylastbite.com/proscuitto-pear-and-blue-cheese-bites/ ; https://web.archive.org/web/20260606142225/https://www.everylastbite.com/proscuitto-pear-and-blue-cheese-bites/
Pregnant, age 65+, or immunocompromised? Avoid this uncooked version. Ready-to-eat prosciutto can carry Listeria even when cured, and pasteurized cheese does not make the whole cold dish risk-free. Choose a different fully heated appetizer; CDC advises reheating deli meats to 165°F or until steaming hot. This recipe has no validated hot variation. CDC: https://www.cdc.gov/listeria/prevention/index.html
Make ahead: up to 1 day ahead, refrigerate dressing and portioned cheese separately; keep prosciutto in its package. Keep nuts dry and covered at room temperature. Cut pears and assemble near serving time for crispness. The 20-minute total assumes already-toasted hazelnuts and no optional make-ahead waiting.
Allergens: milk, hazelnuts (tree nuts), and mustard. Check packaged ingredient labels and cross-contact warnings. No gluten-free, Whole30, keto, nutrition, or medical-suitability claim is made.
Safety references: USDA FSIS, “Leftovers and Food Safety”: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety ; FDA, “7 Tips for Cleaning Fruits, Vegetables”: https://www.fda.gov/consumers/consumer-updates/7-tips-cleaning-fruits-vegetables .
Not kitchen-tested; quantities, yield and times are estimates. AI-generated serving illustration.