Ingredients

  • 220gBambini Bocconcini
  • 20-22Thin Slices of Prosciutto
  • 20Cherry Tomatoes, halved
  • 1bag of Spinach
  • Extra Virgin Olive OIl
  • Salt and Pepper to taste

Preparation

  1. Preheat oven to 180 degrees.
  2. Cut most of the fat off of the prosciutto. Cut each slice into two pieces. Place each half as a square (overlapping any tears) into each cup of a mini cupcake tin. Prosciutto should form little bowls.
  3. Repeat until all prosciutto is in tins, or do in separate lots.
  4. Bake until fat turns golden, about 10-15 minutes.
  5. Using a fork, immediately transfer to a paper towel to drain; cool completely.
  6. Once cooled and ready to serve, fill with one half of a cherry tomato and one bocconcini ball. Place each one on a "lily pad" of spinach. Drizzle with extra virgin olive oil and add salt and pepper to taste. Serve immediately.
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