Crispy Prosciutto Cups With Pear Filling

“I found this recipe online (several sites have it) and am putting here for safe-keeping. I made this for Thanksgiving 2015, super easy and looked impressive. The prosciutto cups can be made the night before and stored in a plastic bag in the fridge; I also found that when leaving them to cool, the bottoms became a bit soggy (all grease pooled there), so maybe try cooling upside down or flipping them after a few minutes.”
READY IN:
25mins
YIELD:
24 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. 1) Cut ham into squares large enough to fit into mini muffin tin. Note: the ham will shrink, so it's ok if it sticks out a bit (although try to make it stick up, so it doesn't overlap with neighboring ham cups); I also saw this done with 2-4 strips overlaid in a criss cross.
  2. Bake at 375 for approx 10 minutes, until warm and stiff.
  3. Remove cups from oven and place on paper towel to cool and drain grease (see note above).
  4. Cut up pear into small cubes; mix with lemon juice and fill cups as much as you want.
  5. Garnish with colorful spices and/or herbs (sweet paprika and chives shown in picture).

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