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RECIPE TYPE
Pork, Under 30 min
SERVES
4
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
2 pkg (125g each) Longo’s Curato Prosciutto |
1 small Ontario pear, diced |
1/2 cup diced Longo’s Grass Fed Cheddar Cheese |
1/4 cup roughly chopped Longo’s Baby Arugula (plus extra whole leaves for garnish) |
2 tsp Longo’s Organic Cider Vinegar |
1 tsp each Longo’s Maple Syrup and Extra Virgin Olive Oil |
Cracked black pepper (to taste) |
Cut prosciutto strips in half. Working in batches as needed, arrange strips in the cups of a lightly greased mini muffin pan, overlapping to make a cup shape.
Bake in preheated 375°F oven for 10 to 12 minutes or until crisp. Transfer to a tray lined with paper towels; cool to room temperature. (Make-ahead: Cups can be made ahead and stored in the refrigerator for up to 2 days; bring to room temperature or warm gently before filling.)
Toss pear with cheddar, arugula, vinegar, maple syrup and oil. Spoon into cups and garnish with black pepper and additional whole arugula leaves.
Per serving (2 cups with filling): 60 calories
Protein 6g | Fibre 0g |
Fat 4g | Sugar 1g |
Carbs 2g | Sodium 340mg |
