// by Chef Justin Schreiber, Mezza restaurant & bar // photo by Agnes Lopez
1 pear peeled, cored cut into 6 wedges
6 thin slices of prosciutto
1/4 c. honey
2 T. white truffle oil
2 sprigs of thyme leaves, chopped
2 c. red wine
4. T sugar
4 T. red wine vinegar
1 wedge of d’Affinois cheese
grind of black pepper
pinch of sea salt
1. Wrap the prosciutto around the pears and add one by one to a warm pan. Crisp on all sides. Allow the prosciutto to caramelize and shrink.
2. Tear each cheese slice into three pieces and arrange on a plate. Place a hot pear wedge onto each piece of cheese.
3. For vin cotto, add wine, sugar and vinegar together and reduce to syrup. For truffle honey, mix honey, truffle oil and thyme. Drizzle the pears with finished vin cotto and truffle honey.
4. Garnish with micro cilantro or another peppery green.
serves 2-4 as an appetizer