Wednesday, March 30, 2016

Crispy Cheese Filled Prosciutto Cups


OK, so this post was supposed to come out before Easter. I was going to bill it as a fun appetizer for your Easter brunch or lunch. Things happen and this post just didn't quite get done on time. Nonetheless, these little prosciutto cups filled with a tangy goat cheese mixture and topped with fig jam are still party-perfect.

This recipe all started with a jar of Skappo Family Spread fig jam. Growing up in an Italian household, it seems like instinct to immediately want to pair fig with prosciutto. It's just a classic combination. Then, it must have been on Facebook, I saw one of those food videos by Buzzfeed or one of those sites about making something in a bacon cup. That was the ah-ha moment.

A quick primer on How To Make Prosciutto Cups
Prosciutto cups. They would be the perfect vehicle for a creamy filling. Then I thought that the salty could nicely highlight something earthy and tangy, so that led my taste buds to goat cheese. And all those savory elements needed balance from a little sweet, and that's where the fig jam came in.

The resulting appetizer is not only delicious, but I think, looks fancy enough for a party.

Crispy Cheese Filled Prosciutto Cups

Makes 24 pieces

Ingredients
  • 12 slices prosciutto
  • 4 ounces fresh goat cheese, room temperature
  • ¼ cup whole milk ricotta cheese
  • ½ teaspoon dried thyme
  • ¼ teaspoon crushed hot pepper
  • Fig jam for topping
Directions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cut each slice of prosciutto in half lengthwise. Then, cut each strip in half crosswise.
  3. Wrap each space in a mini muffin tin with two short strips of prosciutto. Make sure to overlap the pieces to form a cup.
  4. Place in oven and bake for 10 to 12 minutes.
  5. Remove from oven. Careful transfer each prosciutto cup from the muffin tin onto a paper towel to drain excess fat. Let cool completely.
  6. As the cups cool, make the filling. In a small bowl stir together the goat cheese, ricotta, dried thyme and crushed hot pepper.
  7. Using a small spoon or piping bag, fill each prosciutto cup with about ½ teaspoon of the cheese filling. Top each cup with scant ¼ teaspoon of fig jam.
  8. Serve immediately at room temperature.

Yum

Photos by Renato Ghio
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1 comment

  1. I think if I made them I would need to have more....and more...and MORE!
    (Is there a twelve step program set up yet for this clearly addictive appetizer combination of everything wonderfully appealing???)

    ReplyDelete

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