Elise Jesse’s Prosciutto Pear Cups

Name: Elise Jesse’s Prosciutto Pear Cups
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 dozen
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

Total Time Prep: 15 min. Bake: 5 min.

Yield 2 dozen

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.

Recipe Creator