Roasted Pineapple with Duck Prosciutto

Ingredients

• 1 med pineapple, top removed

• 4 oz parma prosciutto

• 4 tsp rosemary oil*

• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350F.

2. Roast pineapple for 1 hour, or until softened. Cool and peel.

3. 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.