By Alicia Ghio
The idea for this recipe started with a jar of fig jam made by a family-owned business out of New Haven, Skappo Family Kitchen. I had recently written about them on my blog and wanted to create a recipe showcasing their product.
You can do a lot more with jam than just spread it on toast. I wanted to pair the jam’s sweetness with something savory. Then, it came to me. A classic Italian pairing is prosciutto, cheese and figs. So, I decided to turn that combination into a fun appetizer that’s perfect for a party.
I love that these cups look fancy but, truly, are not difficult to make at all. These little bites are full of flavor. And when fresh herbs are once again growing in my garden, I plan to swap the dried thyme for fresh to boost the flavor even more.
Crispy Prosciutto Cups
Makes 24 pieces
- 12 slices prosciutto
- 4 ounces fresh goat cheese, room temperature
- ¼ cup while milk ricotta cheese
- ½ teaspoon dried thyme
- ¼ teaspoon crushed hot pepper
- Fig jam for topping
Preheat oven to 375 degrees Fahrenheit.
- Cut each slice of prosciutto in half lengthwise. Then, cut each strip in half crosswise.
- Wrap each space in a mini muffin tin with two short strips of prosciutto. Make sure to overlap the pieces to form a cup.
- Place in oven and bake for 10 to 12 minutes.
- Remove from oven. Careful transfer each prosciutto cup from the muffin tin onto a paper towel to drain excess fat. Let cool completely.
- As the cups cool, make the filling.
- In a small bowl, stir together the goat cheese, ricotta, dried thyme and crushed hot pepper.
- Using a small spoon or piping bag, fill each prosciutto cup with about ½ teaspoon of the cheese filling. Top each cup with a scant ¼ teaspoon of fig jam.
- Serve immediately at room temperature.