We’re always on the lookout for a great little appetizer, one that is low on the messy-to-eat scale, high on the delicious scale and quick to make. We’ve been seeing bacon cups take over puff pastry as part of the #ketomovement and thought - what a cool idea! However, instead of the high fat bacon, we’ve opted for the leaner prosciutto. We’re serving it with a refreshing dollop of goat cheese, a sliver of fruit and a drizzle of local honey. Is your mouth watering yet? We certainly hope so. It’s only Tuesday, so you still have time to start planning that weekend gathering!
For 12 cups:
6 slices prosciutto, halved so you have two squares from one slice
5.3 oz. (150g) spreadable goat cheese, we love Chavrie
3 sprigs of fresh thyme, leaves stripped
slivers of fresh pear and figs, or peaches and apples would be lovely too
1 tablespoon honey
To make the prosciutto cups, preheat the oven to 400F (195C). Lightly brush a mini muffin tin with olive oil. Take half a slice of prosciutto and gently press it into one cup. It doesn’t have to be perfect, crinkles add character! Repeat until all the cups are filled. Bake for 6 minutes and remove from the oven, allow to cool.
Using two small spoons, dollop a bit of goat cheese (1 teaspoon) into each cup. Sprinkle over a few thyme leaves. Arrange fig and/or pear slices on top and drizzle honey over it all. Serve on a beautiful platter and enjoy.
