Answer: Prosciutto cups with Goat Cheese Whip, Dried Mission Fig and a sprig of Arugula.
Question: Need a fast, simple, throw it together during half-time, taste touch down?
Answer: See Answer Above.
Not only are these easy and fast, you can bake the cups a day ahead, whip up the goat cheese a day ahead and cut up the dried figs ahead of time, too.
In one bite, you get salty-sweet-crispy-smooth, and healthy greens. I've served these at tray passed Hollywood cocktail parties (while agents and execs played mind games with each other) and on paper plates beside chips and dip on the coffee table (while lounge chair athletes pretended to play while yelling at televised ball games.) When it tastes good and looks good too...it's a winner no matter what the game.
Recipe: Prosciutto Cups w/ Goat Cheese Whip, Dried Mission Fig & Arugula
(makes a dozen)
6 sheets of Italian Prosciutto
4 oz. Goat cheese
3 oz. Heavy whipping cream
1 Tbls. Seasoning (I used minced fresh thyme, but you could use your preference or none)
salt/pepper to taste
6 Dried Figs (I used Mission, you may also try dates)
Small bunch of baby Arugula
1) Cut each slice of Prosciutto in half, and lay each half slice inside a mini-muffin tin, over-lapping the sides as it circles around.
2) Bake in a preheated 375 oven for about 8-10 minutes. Remove and allow to cool for a moment. Place each cup on a paper towel to drain. Hold for filling, or refrigerate til next day. Bring to room temp. before filling and serving.
3) In a bowl, whip together the goat cheese, cream and seasonings. Place in a pastry bag with open tip and pipe whipped goat cheese into each prosciutto cup.
4) Cut the dried figs into grape-size bites and place one on the top of each filled prosciutto cup.
5) Garnish with a sprig of Arugula just before serving.
These can be filled with a variety of options: Ricotta Salada and dried apricots, Scrambled egg custard and a sprig of dill, etc...
Let me know what you experiment with and I'll include it in this posting. Buon Appetito and Go Team!