Crispy Proscuitto Cups with Caprese Chopped Salad Recipe

January 28, 2013 in Appetizers

Proscuitto Cups 2

Crispy Proscuitto Cups with Cparese Chopped Salad

I decided to attempt some Sans-Fork salads by making edible cups. I had seen this wacky idea to make bacon baskets, but they just seemed too greasy . . and heavy, and UN healthy for my plan. Proscuitto to the rescue. Here’s the entire recipe: 1) get 1 pound of thinly sliced Proscuitto, 2) brush 12 muffin tins with vegetable oil, 3) heat up your oven to 400 degrees, 4) Line each muffin tin with a slice of proscuitto, 5) stuff the cup with aluminum foil so the Proscuitto “cup” will hold its shape while cooking, and 6) bake for 12 to 15 minutes, until, obviously, crispy. That’s it.

Oh yes, then cool and stuff with a favorite filling. Caprese chopped into little cubes sounded perfect. So, fresh mozzarella, tomatoes and basil tossed with a little of your favorite vinaigrette. Cinchy! Might try egg salad next!

Crispy Proscuitto Cups

Crispy Proscuitto Cups with Caprese Chopped Salad

– posted by Donna

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Super Appetizers for Super Bowl Sunday – Our Highlights for a Fab Frugal Feast

February 4, 2011 in Appetizers, Contests and Carnivals and Roundups

No matter which team is your champion, we are ALL united in our support of GOOD FOOD! Here are some of our faves from appetizers of the Fab Frugal past!

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