Fresh pears make this tartlette of Rofumo and prosciutto a seasonal delight.

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November 2008

Product Reviews / Main Nibbles / Cheese

Fall Cheese Recipes

Page 4: Tartlette Of Rofumo, Prosciutto,
Pears & Arugula

This is Page 4 of an eight-page article. Click the links below to navigate among the pages. Learn more about cheese by skimming through our Cheese Glossary.

All-Cheese Dinner Menu

• Page 1: Creamy Artichoke Dip With Gorgonzola & Fontiago
• Page 2: Poached Pears On Frisée With Macadamia Crusted Buttermilk Bleu
  Affinée
• Page 3: Mexican-Style Chicken Soup With Queso Fresco
• Page 4: Tartlette Of Rofumo, Prosciutto, Pears & Arugula
• Page 5: Pork With Fontina, Prosciutto & Sundried Tomato Sauce
• Page 6: Gruyère Soufflé With Endive & Apple Salad
• Page 7: Sweet Potato Risotto With Fontina
• Page 8: Buttermilk Blue Ice Cream With Poached Pears

Tartlette Of Rofumo, Prosciutto, Pears & Arugula

This delightful cheese tart (or tartlette) was developed by Chef Jeff Orr of CocoLiquot restaurant in Madison, Wisconsin. It partners fresh, seasonal pears with Rofumo, a Roth Käse original cheese that won a silver award at the 2006 World Cheese Awards. It’s a a semisoft cheesesmoked over hickory wood. If you can’t find Rofumo in your area, ask your cheesemaker for something similar.

Yields 6 servings.

Ingredients 1 package frozen puff pastry shells (six 3-inch shells) 1 tablespoon extra-virgin olive oil 2 ounces arugula, coarsely chopped Salt and pepper to taste 1 ripe pear, skin on, core removed and julienned 2 ounces prosciutto, sliced thin and chopped into 1/4-inch to 1/2-inch pieces 2 ounces Rofumo, shredded

Roth Käse’s Rofumo is a semisoft flavored cheese smoked over hickory.

Preparation

1. Prepare puff pastry shells according to package directions, but undercook approximately 5 minutes less cooking time than is called for on the package. Do not allow shells to brown. Remove shells from oven and allow to cool completely.
2. Preheat oven to 400°F.
3. Heat olive oil in a sauté pan over medium high heat. Add arugula and wilt quickly (approximately 30 seconds). Season with salt and pepper.
4. Place arugula in the center of the pastry shells; evenly distribute pear and prosciutto, and top with Rofumo.
5. Bake for 10 to 12 minutes, or until all ingredients are softened and cheese is melted.
6. Serve tartlettes with a green salad tossed with mustard vinaigrette.

Next Recipe: Pork With Fontina, Prosciutto & Sundried Tomato Sauce

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Recipe © copyright Roth Käse USA. Additional material