Prosciutto, Pear, and Gorgonzola Bagel Bites

Bagels are not just for breakfast. Make these fancy bagel bites with arugula, prosciutto, pear and gorgonzola for your next party or as an afternoon snack.

Prosciutto, Pear, and Gorgonzola Bagel Bites

Be warned, I’m going through an arugula and kale phase. I’ve already shared an arugula topped pizza and a panini with kale, but prepared yourself for a several more recipes featuring these greens in the upcoming weeks. Starting with these fancy little bagel bites topped with spicy arugula, salty prosciutto, sweet pear, and tangy gorgonzola cheese. You won’t find these in your local grocery store’s freezer section.

I was inspired to make these bagel bites upon hearing the news that my friend’s Tabletop Board Game Cafe has officially started construction and will soon be ready at 1810 West 25th in Ohio City, Ohio. Tabletop will feature over 1000 board games (I’ve seen their stock-pile it’s impressive), a weekly trivia night, and monthly DIY design sessions in their maker space. But what does that have to do with me? Well on the menu you just might find a few Spiffy Cookie-contributed creations!

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One year ago: Nutella Ice Cream with Granola Topping

Two years ago: Peanut Butter Cup Mousse Parfaits

Three years ago: Homemade Pesto

PROSCIUTTO, PEAR, AND GORGONZOLA BAGEL BITES

Makes 8 bagel bites

Ingredients:

4 mini bagels, halved

1 Tbsp butter, room temperature

2 cups baby arugula

1/2 Tbsp extra virgin olive oil

1 tsp red wine vinegar

Salt and pepper, to taste

8 thin slices of prosciutto

1 ripe pear, cored and thinly sliced

2 oz. crumbled gorgonzola (or blue cheese)

Directions:

  1. Preheat broiler (or use a toaster). Place bagels on a baking sheet, cut-side-up, and broil 3 minutes or until toasted. Spread butter evenly over each piece.
  2. In a small bowl, toss the arugula with olive oil, vinegar and salt and pepper. Divide evenly among the bagels and top with prosciutto. Divide pear slices evenly among the bagels and top with cheese. Serve.

Source: Adapted from Cooking Light, October 2010.

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