Sweet and Savory Prosciutto Cups: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source= |Yield= |Rating={{unrated}} }} === Ingredients === * 3 oz thinly sliced prosciutto * 4.5oz goat cheese or Boursin cheese * 1 cup..." |
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime= | |PrepTime=15 min | ||
|CookTime= | |CookTime=15 min | ||
|Source= | |Source=[http://wenderly.com/sweet-savory-prosciutto-cups/ | ||
|Yield= | |Yield=2-4 servings (with a lot of self-restraint) | ||
|Rating={{unrated}} | |Rating={{unrated}} | ||
}} | }} | ||
Revision as of 04:38, 20 November 2016
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 15 min |
| Source | [http://wenderly.com/sweet-savory-prosciutto-cups/ |
| Yield / serves | 2-4 servings (with a lot of self-restraint) |
| Rating | (unrated) |
Ingredients
- 3 oz thinly sliced prosciutto
- 4.5oz goat cheese or Boursin cheese
- 1 cup fresh arugula, chopped (optional)
- 1 fresh fig diced (optional)
Preparation
Pre-heat oven to 375º.
Cut prosciutto into small rectangles, (you'll need 36) and gently press four pieces, slightly overlapping into nine of the cups, bake for 15 minutes. Let prosciutto cups cool, then add about a tablespoon of goat cheese, sprinkle with chopped arugula and then top with 4 or 5 pieces of fig.
