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Prosciutto and pear open faced sandwich

Prosciutto and pear open faced sandwich

2 servings

A sandwich worth the effort - our recipe for Velvet Blue cheese, Prosciutto and pear open faced sandwich takes a bit of work but delivers a lot of flavours. Caramelised pears, mild and creamy blue cheese, sharp shallots, peppery arugula, oil and vinegar and of course beautiful, salty cured ham. This is a delight for all your senses.

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For the Caramelised Pear

  • 1 pear, cored and thinly sliced
  • 2 tbsp unsalted butter (for caramelising]
  • 2 tbsp golden brown sugar
  • 1 tsp nutmeg

For the Sandwich:

  • 4 slices Castello® Velvet blue cheese 125g
  • 4 slices Rustic or Artisan multigrain bread
  • 4 slices prosciutto, thinly sliced
  • 1 tbsp butter (for spreading)
  • 1 medium shallot, thinly sliced
  • 3 cups rocket or watercress
  • 2 tsp wine vinegar
  • 1 tbsp olive oil
  • pinch of salt and freshly ground black pepper



1. In a large skillet add brown sugar and butter; cook over low heat until sugar dissolves and mixture is bubbly - approximately 1 –2 minutes.

2. Add salt and nutmeg. Increase heat to medium; add pears and cook for approximately 10 minutes, stirring constantly. Remove from heat and set aside.

3. Preheat oven to grill.

4. Spread butter equally onto bread slices. Arrange in a single layer on a baking sheet; grill until toasted. Turn bread over and toast other side.

5. In a medium bowl combine arugula and shallot slices. Drizzle with oil and vinegar; sprinkle with pepper; toss to evenly coat.

6. Place a slice of Castello Velvet Blue on each piece of bread.

7. Divide arugula mixture evenly on top of the Velvet Blue, then add your slices of prosciutto.

8. Top with caramelized pears and serve.