Ingredients:1 Bosc Pear, cut into 12 slices1 Lemon, juice12 slices Prosciutto4 Ounces Goat CheeseFresh Rosemary, choppedChopped fresh chivesFig PreservesFresh Baby ArugulaDirections:Bosc pears don’t brown quickly when sliced, but if you’re are making them in advance, sprinkle the cut pears with lemon juice. Cut pear in half, remove stem, flower end and core with a melon baller. Cut the pear into 12 equal slices lengthwise. Set aside. Finely chop rosemary and chives.
Ingredients:1 1/2 cups goat cheese, room temp2 Tbsp fresh parsley, chopped1-2 Tbsp fresh roma tomato, fine diced (optional)1 grilled chicken breast, dicedsalt and pepper to tastewonton wrappersFor Dipping:SrirachaApricot Jam mixed with a bit of dijon mustard and rice wine vinegarDirections:In a bowl, combine goat cheese, parsley, tomatoes, chicken and seasonings. Wet two sides of wonton wrapper and add filling. Make sure to seal wontons completely before frying.