PROSCIUTTO CUPS
This is a cute finger food for a party. I buy the proscuitto that's prepackaged in the fancy cheese section of the supermarket. From there I just trim each of the thin slices to fit in the mini muffin tin. Don't be tempted to add salt to the ricotta mixture; the proscuitto is salty enough to carry over. Enjoy!
Provided by DreamoBway
Categories Pork
Time 35m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- In a medium bowl, mix the garlic, spinach, and ricotta until well blended. Set aside.
- Place strips of prociutto into a mini muffin tin so that they line the bottom but there is also some meat hanging out over the sides to look like a flower.
- Fill each cup with about 1 1/2 TBS of cheese mixture or enough so the cup is full and rounded on the top. The filling should look like the center of the flower.
- Bake 10-15 minutes, until the prosciutto is browned and stiff to the touch. The cups should be able to retain their shape after they are removed from the tin. Serve warm, not hot.
Nutrition Facts : Calories 40.6, Fat 2.7, SaturatedFat 1.7, Cholesterol 10.5, Sodium 27, Carbohydrate 1.4, Fiber 0.4, Sugar 0.1, Protein 2.8
PROSCIUTTO EGG CUPS
Use a standard muffin pan to make easy egg cups, like a quiche. These are easy to make and you can change the ingredients to whatever you like. Make them ahead and freeze or refrigerate and reheat in the microwave. This can easily be doubled.
Provided by Barb
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.
- Whisk egg whites and eggs in a large measuring cup.
- Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.
- Bake in the preheated oven until golden brown on top, about 20 minutes.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 6.2 g, Cholesterol 69.8 mg, Fat 3.9 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 1.7 g, Sodium 149.8 mg, Sugar 4.2 g
PROSCIUTTO PURSES
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 36 purses, 12 servings
Number Of Ingredients 4
Steps:
- Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.
- Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.
- Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.
PALEO PROSCIUTTO EGG CUPS
Eggs and prosciutto team up to make a simple, paleo-friendly breakfast. These eggs cups are all about good ingredients and are a super satisfying way to start the day.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Brush 6 standard muffin cups with 2 tablespoons of the olive oil; the oil will pool on the bottom of the cups, but that's okay. Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Crack 1 egg into each prosciutto cup and top each egg with a tomato wedge. Reserve the remaining tomato wedges for serving.
- Bake until the egg whites are set and wobble only slightly, 8 to 10 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and lift onto a plate for serving.
- Mix the basil, walnuts, red pepper flakes and garlic with the remaining olive oil in a small bowl to combine. Serve over the egg cups and remaining tomato wedges.
Nutrition Facts : Calories 810, Fat 69 grams, SaturatedFat 13 grams, Cholesterol 615 milligrams, Sodium 2220 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 43 grams, Sugar 2 grams
CRISPY PROSCIUTTO CUPS WITH PEAR
Welcome cocktail-party guests with this fuss-free appetizer that puts deli and freezer staples to work for you.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees. 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 juice. Place 1/2 teaspoon mixture in each cup just before serving.
Nutrition Facts : Calories 12 g, Fat 1 g, Protein 1 g
ITALIAN PROSCIUTTO CUPS
Make and share this Italian Prosciutto cups recipe from Food.com.
Provided by Poppy
Categories European
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook spinach; drain well.
- In medium bowl, combine spinach, Parmesan, mushrooms, onions, oregano, salt and egg.
- Spray miniature muffin tins with Pam.
- Cut prosciutto into quarters.
- Press 1/4 slice into muffin tin, pressing against bottom and sides.
- Spoon cheese mixture into cup about 2/3 full.
- Bake 20-25 minutes in preheated 375 degree oven.
- Remove.
- Can be frozen.
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