Crispy Prosciutto Cups with Pear
Welcome cocktail-party guests with this fuss-free appetizer that puts deli and freezer staples to work for you.
- Yield: Makes 24
Source: Everyday Food, December 2006
- 3 ounces prosciutto, thinly sliced
- 1 ripe Bartlett pear, finely diced
- 1 teaspoon fresh lemon juice
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.