Sweet & Savory Prosciutto Cups
3 ounces of thin-medium sliced Prosciutto di Parma
(1) 4-oz log of Mackenzie Creamery goat cheese
1 cup fresh arugula, chopped
3 figs, cut into 8 pieces each
Pre-heat oven to 375°F.
Cut each slice of prosciutto into small rectangles, (you’ll need 36 pieces) and gently press four pieces, slightly overlapping, into nine cups of a mini-muffin baking pan. Bake for 15 minutes. Let prosciutto cups cool, then add about two teaspoons of goat cheese, sprinkle with chopped arugula, and top with three pieces of fig.
Makes 9 servings
Prep Time: 30 Minutes
Per serving: 80 calories; 5g total fat; 3g saturated fat; 20mg cholesterol; 250mg sodium; 4g total carbohydrates; 1g dietary fiber; 5g protein;
Allergy Warning: Contains milk