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.
Provided by CoCaShe
Categories < 30 Mins
Time 25m
Yield 24 pieces
Number Of Ingredients 4
Steps:
- 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.
- Bake at 375 for approx 10 minutes, until warm and stiff.
- Remove cups from oven and place on paper towel to cool and drain grease (see note above).
- Cut up pear into small cubes; mix with lemon juice and fill cups as much as you want.
- Garnish with colorful spices and/or herbs (sweet paprika and chives shown in picture).
Nutrition Facts : Calories 4.4, Sodium 0.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.7
CRISPY PROSCIUTTO CUPS WITH PEAR
Welcome your cocktail-party guests with these easy to make appetizers with prosciutto and pears.
Categories prosciutto pears appetizer recipe appetizer cups starter easy appetizer baked proscuitto lemon juice holiday recipe
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F. Cut prosciutto into 24 two-inch squares. Place one square (overlapping any tears) in each cup of a mini cupcake tin. Bake until fat turns golden, about 15 minutes. Using a fork, immediately transfer to a paper towel to drain; cool completely. In a small bowl, combine pear and lemon juice. Place 1/2 teaspoon mixture in each cup just before serving. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
CRISPY PROSCIUTTO CUPS WITH SAUSAGE AND APPLE STUFFING
Steps:
- Preheat the oven to 325 degrees F.
- In a large skillet set over medium-high heat, brown the sausage. Use a potato masher to press the sausage in the pan. It assures a nice crust forms on the sausage. Then, using a wooden spoon, break apart the sausage as it cooks. Once the sausage is brown, add in the celery, apples and onion and saute until fragrant and softened, about 5 minutes. Add in the parsley, sage and thyme, and then add the chicken stock and scrape up any brown bits that have formed on the bottom of the pan. Season with pepper, turn off the heat and set aside.
- Add the bread cubes to a large mixing bowl and add the sauteed sausage and vegetable mixture. Toss to combine, and then add in the dried cranberries. Once the mixture has cooled slightly, add in the eggs and toss until all ingredients are combined.
- Line each cup of 2 nonstick muffin pans with 2 slices prosciutto. Let the prosciutto hang over the cups. As they bake, this becomes crispy and delicious, plus the prosciutto shrinks up a bit as it cooks as well. Press the prosciutto slices into the muffin cups to create space for the stuffing.
- Once the muffin cups are lined, fill each cup with a heaping amount of stuffing.
- Bake the stuffing cups until golden brown on top and the prosciutto is nice and crispy around the sides, 20 to 25 minutes. Once cooked, remove from the oven and let cool in the muffin tins until they are cool enough to touch, 5 to 10 minutes.
- Remove, serve and enjoy!
ROASTED PEARS WITH SAGE AND CRISP PROSCIUTTO
Steps:
- Place a rack in upper third of the oven and heat to 450 degrees F. Place 1 sage leaf on a pear slice and secure by wrapping 1 piece prosciutto like a "belt" around the pear. Repeat to make 24 pieces.
- Evenly space pears on a baking sheet and place in oven to cook until prosciutto is crisp and pears are slightly softened, about 15 minutes. Serve immediately. Pears can be assembled up to 2 hours ahead. Store covered in the refrigerator until ready to cook.
- Pears can also be served uncooked, if desired.
PRESSED SANDWICH WITH PROSCIUTTO AND BROCCOLI RABE
An easy make-ahead sandwich that actually gets better with time! Sauteed broccoli rabe, jarred Peppadews, thinly sliced prosciutto, and fresh basil are sandwiched between halves of ciabatta spread with goat cheese and olive tapenade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Slice bread in half lengthwise. Scoop out and discard soft interior. Place loaf in oven until toasted, 5 to 7 minutes. Remove; spread 1 side with goat cheese. Top with Peppadews, broccoli rabe, prosciutto, and basil. Spread other half of bread with tapenade.
- Sandwich; wrap tightly in plastic. Place a heavy skillet on top, weighted down with canned goods; refrigerate at least 1 hour and up to 8 hours. Slice and serve.
PROSCIUTTO CRISPS
This recipe is sponsored by Target. Salty, porky, crispy prosciutto. What's not to love about that? Very often for cocktail hour, I do a prosciutto and Parmesan plate with Aperol Spritzes. To add a little twist, I'll serve some prosciutto as is, and some crisped in the oven. Make extra crisps and have them with eggs in the morning, or crumbled on a salad or on a simple plate of buttered pasta tossed with Parmesan.
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
- Arrange the prosciutto on the prepared baking sheet so that the slices are not touching.
- Bake for 7 to 10 minutes, until very crisp. Let cool completely on the baking sheet. Serve immediately or store in an airtight container.
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