Prosciutto is a hindquarter cut of pork that’s cured, dried, and aged. Thinly sliced, the best ones are ever-so-slightly sweet with just the right degree of saltiness and a silken texture that melts in your mouth. Traditionally the best prosciutto is from Italy, Prosciutto di Parma. It is best eaten plain or wrapped around fruits or vegetables. That said, prosciutto is also great cooked—it can make a flavorful addition to soups, stews, pasta sauces, and egg dishes. Sweet and salty, this appetizer is sure to please guests.
– 12 thin slices Prosciutto di Parma (about ⅓ lb.).
– 12 leaves arugula, thick stem removed; more for garnish.
– 2 Anjou or Comice pears, cored and cut into 6 wedges each.