Prosciutto-Wrapped Endive Stuffed with Blue Cheese and Pear
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
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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.