Prosciutto Fruit Cups, a Thanksgiving Amuse Bouche
An amuse bouche before dinner. Proscuitto cups filled with spicy pears.
- 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