San Daniele ham with roquefort cream

San Daniele ham with roquefort cream

Dried pork meats usually combine well with sweet flavours due to their saltiness (like ham with melon). In this recipe, I add another classic strong ingredient: blue cheese. A wonderful marriage of flavours that makes a perfect starter for your meals or a small bite for cocktail parties. I use San Daniele ham (my favourite!) and Roquefort cheese, but feel free to use any other types you prefer.


  • 2 tablespoons crème fraîche
  • 50 gr roquefort
  • 1 ripe pear
  • 2 tablespoons sugar
  • 4 slices San Daniele ham
  • Extra virgin olive oil
  • Black pepper


  1. Peel the pear, remove the core and cut in 1 cm pieces.
  2. Melt the sugar in a pan. Add the pear and make sure the syrup coats them completely. Once it starts to turn light brown, remove from the heat and set aside to cool.
  3. In a bowl mix the crème fraîche and roquefort to make a smooth cream.
  4. Divide the roquefort cream among 4 serving glassing and top with the caramelised pear.
  5. Shred the ham slices and place on the pear.
  6. Finish the dish with a drizzle of olive oil and a bit of freshly ground black pepper.

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