Home Court Cuisine Prosciutto Cups with Goat Cheese Whip, Dried Mission Fig and Arugula

Prosciutto Cups with Goat Cheese Whip, Dried Mission Fig and Arugula

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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.