Best Crispy Prosciutto Cups With Pear Recipes

Crispy Prosciutto Cups With Pear Filling image

Provided by CoCaShe

Categories < 30 Mins

Time 25m

Yield 24 pieces

Number Of Ingredients 4

200 g prosciutto or 200 g serrano ham
1 1/2 teaspoons lemon juice
1 -1 1/2 medium pear
paprika, chives, etc. as garnish (optional)

Steps:

1) Cut ham into squares large enough to fit into mini muffin tin. Note: the ham will shrink, so it's ok if it sticks out a bit (although try to make it stick up, so it doesn't overlap with neighboring ham cups); I also saw this done with 2-4 strips overlaid in a criss cross.
Bake at 375 for approx 10 minutes, until warm and stiff.
Remove cups from oven and place on paper towel to cool and drain grease (see note above).
Cut up pear into small cubes; mix with lemon juice and fill cups as much as you want.
Garnish with colorful spices and/or herbs (sweet paprika and chives shown in picture).

Nutrition Facts : Calories 4.4, Sodium 0.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.7

Pressed Sandwich with Prosciutto and Broccoli Rabe image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 7

1 large loaf ciabatta
4 ounces room-temperature goat cheese
1 cup drained and halved Peppadews
3 cups chopped Sauteed Broccoli Rabe with Garlic
4 ounces thinly sliced prosciutto or speck
2 packed cups fresh basil leaves
1/2 cup olive tapenade

Steps:

Preheat oven to 375 degrees.
Slice bread in half lengthwise. Scoop out and discard soft interior. Place loaf in oven until toasted, 5 to 7 minutes. Remove; spread 1 side with goat cheese. Top with Peppadews, broccoli rabe, prosciutto, and basil. Spread other half of bread with tapenade.
Sandwich; wrap tightly in plastic. Place a heavy skillet on top, weighted down with canned goods; refrigerate at least 1 hour and up to 8 hours. Slice and serve.