Loaded Proscuitto Cups

Posted On March 24th, 2013 Author Lia Rinaldo

Loaded Proscuitto Cups
Makes 2 dozen little poppers

12 slices of proscuitto sliced in half length-wise into long strips
1/4 cup of goat's cheese, or any other soft cheese that meets your fancy
1/4 cup of cream cheese or Boursin cheese
Pinch of chipotle powder
1 regular onion, sliced thin into little crescents
1 tbsp butter, 1 tbsp canola oil for onions
Sprinkles of saffron flower petals

1. Bake Proscuitto Cups. Preheat oven to 400ªF. Press and curl slices of proscuitto into an-ungreased mini-muffin baking tray. I usually just start with the strip going across the bottom and then wrap it in a circle. That's it, really. Bake for 20 minutes. Remove from oven and set the cups on to paper towel to absorb the grease. Cool completely. This is not a hot appetizer.

2. Caramelize onions. At the same time that the cups are baking, you can get rolling on onions and everything else. In a cast iron skillet on med-high, melt the knob of butter and add a tablespoons of canola oil. Once hot, throw in the onions and fry, browning and stirring them for a couple of minutes. Then turn the heat to low and let them sweat it out and reduce for half an hour or more. Set aside and cool.

3. In a food processor, throw in two cheeses and the chipotle powder & blend. This is where you can be creative about what you want to stuff into these cups. Any cheese, any herbs... whatever you like. Place the contents into a pastry bag, or in my case a zip-loc bag and cut off the corner. Squeeze. Dab a bit into each 'cup' until filled. Top with a few little pieces of onion and finish with the tiniest amount of saffron petals for a splash of colour. Done. Eat. Pronto!

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