If you’re looking for an easy show-stopping appetizer that feels elegant but comes together in minutes, these prosciutto pear cups are the perfect bite-sized indulgence. Crispy, salty prosciutto forms the base for creamy Brie and a bright pear-arugula salad that’s lightly dressed with olive oil, thyme and a drizzle of balsamic. The result is a beautiful balance of sweet, savory and tangy flavors. —Elise Jesse, Cincinnati, Ohio
Ingredients
- 4 ounces thinly sliced prosciutto
- 8 ounces Brie cheese, cubed
- 2 large ripe pears, peeled and chopped
- 1/2 cup fresh arugula, roughly chopped
- 2 fresh thyme sprigs, leaves removed
- 1 to 2 tablespoons balsamic vinegar
- 1 teaspoon olive oil
Directions
- Preheat oven to 400°. Cut each slice of prosciutto into thirds. Place a slice of prosciutto into the bottom of 24 mini muffin tins. Top each with a cube of Brie cheese. Bake for 5 minutes.
- Add pears, arugula and thyme to a medium bowl, drizzle with balsamic and olive oil; toss to coat.
- Remove prosciutto cups from muffin tin and fill with pear mixture. If desired, drizzle with additional balsamic vinegar and garnish with thyme leaves.
