Roasted Pineapple with Duck Prosciutto
1 med pineapple, top removed
4 oz parma prosciutto
4 tsp rosemary oil*
1/2 tsp freshly ground black pepper
Preheat oven to 350F.
Roast pineapple for 1 hour, or until softened. Cool and peel.
Cut pineapple into quarters, remove core and cut each quarter into 10 spears. Arrange 5 spears in a fan shape on small plate. Place 1/8 shaved prosciutto next to the pineapple. Drizzle 1/2 teaspoon rosemary oil over pineapple and prosciutto. Sprinkle with black pepper.
*To make rosemary oil, puree 1 tablespoon fresh rosemary and 1/4 cup extra-virgin olive oil. Strain.