When asked to make an appetizer or nibble for Thanksgiving for the Creative Cooking Group, I decided upon Prosciutto Filled Fruit cups because anything with a starch doesn’t seem like a good idea, unless maybe people are arriving two hours early. I do remember arriving at a Thanksgiving dinner one year, where the host had no intention of serving dinner for six hours. In the meantime, the wine kept flowing, the appetite growing, and the turkey never cooked. A fight broke out amongst the hosting couple and I learned that when a host serves heavy appetizers, eat up, as it may be the best bite of the day.
Retro Rose believes that the time you invite people should be the exact time you eat. If you happen to be coming to my house on Thanksgiving, it’s a different story. We argue over this every week, when she walks in the door on Sunday at 6:00 and dinner isn’t on the table. It must be something of her generation (she’s 78). I like a warming up period with guests, starting with a cocktail or glass of wine, and a nibble to get things started. One hour takes care of late comers and is still enough time to get some extra help, and as long as there is a bite of food, everyone seems willing.
Thanksgiving is a tough one, because it’s a feast, and an amuse-bouche, just a bite of food to amuse the mouth, seems appropriate. I know this might be considered very non-Thanksgiving of me to serve prosciutto, so I gave the pears a bit of a Thanksgiving pear spin, adding in cinnamon, nutmeg and browned sage butter.
I saw Prosciutto pear cups here on the blog, Cookaholic Wife. The Secret Recipe Club is an on-line blogging event in which we are assigned another food blog. The Cookaholic Wife is written by Nicole, who has a similar philosophy about cooking as I do if you read my tag line. She transformed her husband from a fast food bachelor to a happily married man eating home-cooked meals six nights a week. She has lots of slow cooker recipes that look wonderful, but this little nibble of prosciutto and pear stole my heart. This is not the first time I chose prosciutto for the SRC. Earlier this year I made, prosciutto wrapped broccolini.
I’m sort of cheating by doing two challenges in one post, but I did give the cups a creative spin by cooking the pears first, something that can be done the night before. You can take the easy way out and use raw pears, which is still a very nice bite. This should certainly amuse the mouth of hungry guests with that combination of sweet and salty and will pair nicely with a e this Butternut Squash Vodka Cocktail.
This is a super easy recipe, one in which the parts can be made hours in advance. Tell me, when you are a guest at a dinner party when do you expect to eat? Right away or within an hour or so?
Prosciutto Fruit Cups, a Thanksgiving Amuse Bouche
- 12 thin slices of prosciutto cut in half
- 1 large pears cubed
- 1 tablespoon ginger
- 6 sage leaves
- 2 tablespoons butter
- Place each half slice procuitto into mini muffin pans.
- Bake at 400 for approximately 10 minutes.
- In the meantime, melt butter in saute pan. Add sage leaves. Toss cubed pears with ginger and quickly saute in the pan for about 3-4 minutes. The pears will still have a bit of a crunch but all the flavor from the ginger and sage.
- When proscuitto cups are done, place on serving platter. Fill each cup with cubed pears.
- Makes 24. Serving is 2 each
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