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Fig & Prosciutto Parmesan Cups

INGREDIENTS

  • 8 Dried Figs, stems trimmed
  • 1 pkg (125 g) San Daniele Prosciutto
  • 2 Cups of grated parmesan
  • 4 tsp (20 mL) honey
  • Fresh Thyme Sprigs

Directions

  • Pre heat your oven to 350 degrees. Line baking sheet with parchment paper. Grate 2 cups of parmesan.
  • Cut figs into quarters
  • Place a mini muffin tin upside down on a flat surface.
  • We recommend making the parmesan cups in 2 batches as you have to work quickly with them when they come out of the oven.
  • To make the cups, place 2 tbsp sized mounds of grated parmesan on the parchment paper lined baking sheet. Make sure that the mounds are at least 2 inches apart. Flatten the parmesan mounds out to form circles roughly 2 inches wide.
  • Place the baking tray in the oven and bake for 5 minutes until parmesan begins to bubble and turn golden in colour.
  • Remove from the oven and working quickly, peel each circle off of the tray and press into a muffin tin to form cups. Use a spoon to flatten the bottom of the cups, pinch the edges and allow to cool.
  • Once the cups have cooled, remove them from the muffin tin.
  • Fill cups with prosciutto, top with fig quarter and fresh thyme.
  • Drizzle with honey and enjoy!
  • Tip: These cups are great appetizer and also a great addition to any charcuterie board.

Products in this recipe

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Ingredients
1 container of pre-packaged crescent rolls
1 package (125 g) Mastro Prosciutto Cotto
16 thin slices of white cheddar cheese

Directions
1. Pre heat your oven to 350 degrees and take out an ungreased baking sheet.
2. Separate dough into triangles and place 1 piece of prosciutto cotto on each piece of dough
3. Place 2 strips of cheddar cheese down the center of the prosciutto cotto.
4. Roll up each piece of dough, from the wide end to skinny end of the triangle
5. Place on baking sheet with a bit of room between each crescent for it to expand
6. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

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