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Baked Prosciutto and Mozzarella Cups
Recipes
Ingredients:
– 12 thin slices prosciutto (about three 3-ounce packages), halved crosswise
– One 8-ounce Real California fresh mozzarella, cut into 12 pieces
– 12 small melon balls, 6 fresh figs, quartered, or 4 apricots, pitted and cut into wedges
– 12 cherry tomatoes, halved
– 3 tablespoons good quality balsamic vinegar or balsamic vinegar glaze
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh basil
– Salt
– Pepper
Special equipment:
– One 24-cup mini muffin tin
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Directions:
Prep time: 30 minutes
Cook time: 25 minutes
Preheat the oven to 375°F.
Working one piece at a time, fit prosciutto pieces into the cups of a 24-cup mini muffin tin, pressing it into the bottom and edges and as high up the sides as possible to create a cup. Bake until firm and crispy, about 20 minutes.
Carefully transfer prosciutto cups to a paper towel-lined plate or platter and set aside to cool.
Transfer prosciutto cups to a serving platter and fill each with a piece of mozzarella. Top with fruit and tomatoes, then drizzle with vinegar and oil. Sprinkle with basil, salt, and pepper and serve. Makes 24.
Inspired by columbusculinaryconnection.com
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.