Caprese-Prosciutto Cups

Caprese-Prosciutto Cups with Balsamic Syrup

This is a very simple recipe that is quick to make, delicious, and has a great presentation.  It is my take on a caprese salad.  I frequently serve it as an appetizer when I make Italian food.  It is always a favorite, and with only five ingredients, it could not be easier to make.

You will need a mini muffin pan, which is not the most common thing to have in the kitchen, but comes in handy more often than you would think.  I bought one because I love making appetizers, and you can pretty much make any large recipe into small bite sized hors d'oeuvres.  Another recipe that is easy to convert to an appetizer is my quiche recipe (to come).

Ingredients


Prosciutto (amount depends on quantity desired)
Cherry or Grape Tomatoes
Fresh Mozzarella
Fresh Basil
Balsamic Syrup (see recipe)



Preheat the oven to 400 degrees.  Cut the prosciutto in half width wise.  Line the muffin tin with the prosciutto making it in to small cups.  It should look something like this:

Put the prosciutto cups in the oven for 10-12 minutes or until they are crispy, but not burnt.  This is a fine line as the prosciutto is very thin, and can burn easily.  

While the cups are baking in the oven, start working on the filling.  I try to buy the small fresh mozzarella balls from Trader Joe's because when you cut them in half they are the perfect size.  Unfortunately, Trader Joe's was out of that size, so I had to settle for regular fresh mozzarella.  If you can find the small mozzarella balls, cut them in half, if not, cut the mozzarella into small 1/2 inch squares.  Slice the cherry tomatoes in half, and cut the basil into small strips.  

Once the prosciutto is crisped into small cups, take it out of the oven, and you are ready to assemble the caprese-prosciutto cups.  Take a piece of the cheese, a strip of the basil, and half a cherry or grape tomato, sandwich them together, and place inside the bowl.  Could not be easier!  All you need to do now is drizzle the balsamic syrup over each cup, and serve!

This does not need to be served hot, you can make the prosciutto bowls the night before, and refrigerate them.  I do recommend stuffing them right before you serve them, but you can make the bowls a day early.

The balsamic syrup is really easy.  Bring a cup of balsamic vinegar to a boil in a small sauce pan.  Add 3-4 tablespoons of sugar, and let reduce (simmer) for about 10 minutes.  I make this in advance, and usually have it available in the fridge.  Make sure to let it cool before topping the caprese-prosciutto cups.