Submitted by Barbara Moore, Georgetown Sunday Women B8
| 6 | sheets Italian prosciutto |
| 4 | oz. goat cheese |
| 3 | oz. heavy whipping cream |
| 1 | Tbsp. fresh thyme, minced |
| 6 | dried figs (or dates) |
| 1 | small bunch baby arugula |
| salt and pepper to taste |
Preheat oven to 375 degrees. Cut each slice of prosciutto in half, line inside of mini-muffin tins allowing pieces to overlap to fill each cup. Bake for 8-10 minutes. Remove, allow to cool. Place each cup on paper towel to drain. Hold for filling or refrigerate overnight; bring to room temperature before filling and serving. In a bowl, whip together goat cheese, heavy whipping cream and seasonings. Place in pastry bag with open tip, pipe into each prosciutto cup. Cut dried figs into grape-size bites and place one on top of each filled cup. Garnish with a sprig of arugula just before serving.
