With the holidays right around the corner (scary!), It’s time to start getting some appetizer recipes ready for those weekends of entertaining. Finger foods are always a crowd pleaser and these do not disappoint.
They’re super quick to whip together, can be served at room temperature, and are the perfect size to pop right in your mouth. And did I mention how utterly delectable they are?!
Oh my goodness… if you’re looking for something that hits every flavor note, then these are your guys. You get saltiness and fat from the prosciutto, sweetness from the persimmon, tartness from the pomegranate, pepperiness from the arugula, and tanginess from the goat cheese.
Is that everything? Yep…that is the most flavor you can fit in your mouth at one time. Definitely give this a try at your next gathering and you will certainly be a fan.
If you can’t find persimmon, pear would be a lovely substitute. But, I would highly recommend trying them if you haven’t. They are in season this time of year and are very unique fruits that look like little yellow tomatoes!
Also, if you’re not familiar with how to de-seed a pomegranate, click here for step by step instructions. It’s so easy and I think it’s fun! Let me know if you try these, they are so000 good!
Prosciutto Salad Cups with Pomegranate and Persimmon
Ingredients
- 3 ounces prosciutto, thinly sliced
- 1/4 cup fresh pomegranate seeds
- 1 persimmon, peeled, pitted, and cut into a small dice
- 1/4 cup crumbled goat cheese
- 1 cup baby arugula
- Extra-virgin olive oil
- Balsamic vinegar
Instructions
- Preheat oven to 375 degrees. Cut each prosciutto slice in half. Place one half in each cup of a muffin tin. Bake until the fat turns golden, about 15 minutes. Using a fork, immediately transfer to a paper towel to drain; cool completely. In a small bowl, combine pomegranate seeds, persimmon, goat cheese, and arugula and drizzle with about 2 tsp of olive oil and a tsp of vinegar. Place about a tablespoon of mixture in each cup just before serving.
