Potato Crust Wraps
Ingredients
- 10 ounces Yukon Gold potatoes, peeled and very thinly sliced (1/16-inch thickness, about 1 1/2 cups sliced)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup shredded fontina cheese (about 4 ounces)
- 6 teaspoons fig preserves (or preferred jam)
- 6 slices prosciutto
- 1 firm ripe green pear, sliced
- Baby arugula and balsamic glaze, to serve
