1 bunch endive, cleaned, leaves separated and dried

2 ounces crumbled blue cheese

1 medium ripe pear, peeled and sliced into thin, small slices

12 small slices prosciutto

Choose bite-sized leaves to use for your appetizer. Place a slice of ripe pear into each leaf, and top with a few crumbles of blue cheese. Wrap gently with a piece of prosciutto. Serve immediately.