After your guests enjoy their vibrant welcome aperitivo, wow them with these cute little prosciutto cups – which are the perfect appetiser for any party. Guests can say hello to, and welcome their friends, and all the while, pop these in their mouths while still chatting away over a glass of perfectly paired wine.
They are a cinch to make (with only a handful of ingredients) and truly are a sweet/salty/creamy/crunchy flavour-bomb that promises to knock the socks off anything but an appetite!
What to drink?
The rich sweetness and dark earthiness of ripe figs and the sharp, clean creaminess of goat cheese are a natural pairing. Add to that, the sharp salt of the prosciutto and you have a dish with enough complexity of flavour that it is best paired with something that can offset it. Try a Pinot Gris to bring the sharpness of the goats cheese into prominence or, you can’t go wrong with a Prosecco to stand up to the prosciutto’s savoury bite.
We recommend: Tim Adams Pinot Gris (RRP: $16.99) | Porta Dante Prosecco (RRP: $14.99)
To view the rest of the dishes that make up our four-course Great Easter Feaster, go here.
• 12 thin slices of prosciutto
• 4 tablespoons goats cheese
• 12 figs, chopped
• Raw honey, for drizzling
Preheat oven to 220C and grease a mini muffin/cupcake tin well.
Layer prosciutto slices in to each muffin tin section to make a cup.
Bake for 8-10 minutes or until crisp. Remove from oven and allow to cool.
Once cooled, place 1/2 teaspoon goats cheese in the bottom of each prosciutto cup and then top with chopped figs.
Place on serving platter and drizzle with raw honey and a generous sprinkle of sea salt and thyme.