|how pretty are these!?|
You could season the goat cheese with other fresh herbs or you could be creative. I liked the beets because it turned the goat cheese bright pink! Pink is fun! Plus the sweetness of the beets pleasantly counters the salty prosciutto. I topped each cup with a little slice of beet. I intended to stick in a little bit of green but the mixed greens I had for the salad had not survived the week.
Prosciutto Cups with Beet Goat Cheese
6 slices of prosciutto sliced in half lengthwise
4 oz goat cheese
1/8 cup sliced beets
2 Tbsp half and half
Preheat your oven to 350 degrees.
In a mini-muffin tin, wrap each halved slice of prosciutto to line the inside of acup. Bake for 8-9 minutes. Remove from the oven and let cool a few minutes. Drain on a few pieces of paper towel.
Mix together goat cheese, beets, and half and half in a food processor. Blend until smooth. I used a ziplock bag with the corner snipped off to pipe the mixture into the cups. Top with a few pieces of green or with a little piece of beet.
|I used my leftover goat cheese mixture on some crackers!|