Prosciutto Cup Appetizers

The cups should be able to retain their shape after they are removed from the tin. Press 14 slice into muffin tin pressing against bottom and sides.

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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.

Prosciutto cup appetizers. In medium bowl combine spinach Parmesan mushrooms onions oregano salt and egg. Fill each cup with about 1 12 TBS of cheese mixture or enough so the cup is full and rounded on the top. Spoon cheese mixture into cup about 23 full.

Remove and allow to cool for a moment. Prosciutto and Melon go together so well. The filling should look like the center of the flower.

A mini muffin pan is all you need to transform prosciutto. Cut prosciutto slices in half lengthwise to create 24 long thin strips. Place each cup on a paper towel to drain.

Cut prosciutto into quarters. 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. Spray a 24-cup mini-muffin tin with non-cook cooking spray.

Bake 10-15 minutes until the prosciutto is browned and stiff to the touch. Prosciutto is crisped up mixed with melon cilantro and citrus then piled into crunchy phyllo cups. Take one thin strip of prosciutto and place is across an empty.

Crispy sweet salty and fresh and then made even better with a cold glass of Columbia Crest Pinot Gris. These Prosciutto with Melon Appetizer Cups are a take on the classic appetizer. Spray miniature muffin tins with Pam.

2 Bake in a preheated 375 oven for about 8-10 minutes.

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