Prosciutto Cup Appetizers

Bake 10-15 minutes until the prosciutto is browned and stiff to the touch. In medium bowl combine spinach Parmesan mushrooms onions oregano salt and egg.


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Spoon cheese mixture into cup about 23 full.

Prosciutto cup appetizers. Spray a 24-cup mini-muffin tin with non-cook cooking spray. Remove and allow to cool for a moment. Crispy sweet salty and fresh and then made even better with a cold glass of Columbia Crest Pinot Gris.

Press 14 slice into muffin tin pressing against bottom and sides. 2 Bake in a preheated 375 oven for about 8-10 minutes. Cut prosciutto slices in half lengthwise to create 24 long thin strips.

Fill each cup with about 1 12 TBS of cheese mixture or enough so the cup is full and rounded on the top. The cups should be able to retain their shape after they are removed from the tin. Cut prosciutto into quarters.

Spray miniature muffin tins with Pam. Filled with some of our favorite summer flavors these delightfully crisp prosciutto cups are the easy so-snackable appetizer you need in your life right now. The filling should look like the center of the flower.

1 Cut each slice of Prosciutto in half and lay each half slice inside a mini-muffin tin over-lapping the sides as it circles around. Take one thin strip of prosciutto and place is across an empty. Place each cup on a paper towel to drain.

Prosciutto and Melon go together so well. These Prosciutto with Melon Appetizer Cups are a take on the classic appetizer. Prosciutto is crisped up mixed with melon cilantro and citrus then piled into crunchy phyllo cups.

A mini muffin pan is all you need to transform prosciutto.


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