Following an early evening of appetizers with friends, I wanted to keep dinner simple and light, so I assembled this lovely bruschetta. The wonderful layers of flavor and texture completed the evening perfectly.
2 tablespoons unsalted butter
1 piece of fresh ginger, 1 1/4 inches thick, peeled
1/4 teaspoon crushed red pepper
1 clove garlic, crushed
1 ball of burrata
thin slices of prosciutto, pan fried until crispy
Slice the pear, removing the core. Heat butter in a skillet over medium heat. Add pear slices, ginger and red pepper. Cook until pears are brown on both sides, about 10 minutes. Discard ginger.
Set a large heavy skillet over medium heat. Add enough oil to coat. Add garlic and a pinch of salt. When garlic begins to sizzle, add bread and toast until golden brown, about 2 minutes per side. Discard garlic. Drain toasted bread on paper towels.
Spread each slice of toasted bread with a thin layer of marmalade. Spread each with burrata, top with pear and prosciutto.
Recipe adapted from The Northwest Arkansas Democrat Gazette, December 2015