Pear and Prosciutto Tartlett

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Pear and Prosciutto Tartlett
Author Notes

We are in Florida for three months and I needed a winter project. I decided to create some new recipes and one of my favorites was the Pear and Prosciutto Tartlet. My husband had a lot of fun being the “tester”. —trrapp

  • Serves

  • 1

    Roll Refrigerated Crescent Dinner Rolls 8 oz

  • 1 cup

    Shredded Havarti Cheese

  • 2

    Slices of prepackaged Prosciutto finely chopped

  • 1

    Shallot minced

  • 1

    medium D’Anjou pear finely sliced

  • 1 tablespoon

    Italian Seasonings
  1. Preheat oven to 375 degrees. Place a piece of parchment paper on a medium size baking sheet
  2. Roll out the crescent rolls and cut 8 3″ rounds. Reserve 1/4 c cheese. Divide the remaining cheese, shallots and prosciutto equally between each round. Place a layer of cheese on top of the crescent rounds. Lightly sprinkle the Italian seasoning on top of the cheese. Sprinkle a light layer of the shallots on top of the seasoning. Fan approximately 6 slices of the pear starting from the outside of the round. Place a small mound of prosciutto in the center of the round. Sprinkle the remaining cheese on top. Top with a light sprinkle of the Italian seasoning.
  3. Bake from 10-12 minutes or until the crescent rounds have turned golden brown. Serve while warm. Yum!!

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