- Cut your pear into quarters, quarter again and then peel and core .
- Cut the Roquetfort into rectangles about half a cm by 3cms.
- Lie the Parma Ham flat and tuck into the end the Pear, Roquetfort, four Rocket leaves and finish with a good seasoning of Salt and Pepper.
- Roll the bundle up and place on a serving dish on a bed of Rocket.
- When you have completed your canapes, you could drizzle with truffle honey or balsamic glaze
Photo credit: Peony Lim