Sweet & savory prosciutto cups are a delicious gluten-free appetizer! They’re so beautiful they’re like edible art!
How is it possible that Thanksgiving is less than two weeks away!
Can you believe it?
I don’t know about you, but I’m so excited for Thanksgiving this year! It’s going to be a totally different kind of experience for my entire family. This year we are packing up, leaving suburbia and heading for the hills, literally, we will be enjoying Thanksgiving at our cabin in the country! I cannot wait! But that isn’t the only thing that will be different this year. This year we will be incorporating a gluten-free theme into our holiday feast, due to the fact that my sister was just recently diagnosed with celiac disease.
Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. That means that my sister cannot tolerate gluten which is a protein in wheat. We’ve all been trying to wrap our arms around this new lifestyle and way of cooking and wouldn’t you know that in the serendipitous way that life is, many fabulous, wonderful, gluten-free people have come into my life through blogging! One of these people is Shauna of gluten-free girl. Thanks to Shauna, I am taking part in a “gluten-free Thanksgiving” extravaganza that includes 50 plus bloggers, (some gluten-free and some not), that have all taken the gluten-free challenge!
I just love a good challenge! Especially when I can learn something.
I’ve decided to make a naturally gluten-free recipe…I will be bringing prosciutto cups filled with goat cheese, arugula and fresh figs to the Thanksgiving table this year. They are incredible! Delicate, sweet & salty little bundles of deliciousness I tell you!
It really couldn’t be any easier. Get your taste buds ready!
I bought all of my ingredients from Trader Joe’s, they do a great job of letting you know what products are indeed gluten-free. As a matter of fact, this recipe was inspired by Scottie, one of my faves at TJ’s.
Here’s what you’ll need: goat cheese, arugula, and 1 fresh fig…
And of course prosciutto. You’ll want to cut the prosciutto into small (approximately 2inch by 3 inch) rectangles.
Next grab a mini muffin tin pan and gently press four pieces of prosciutto into each cup.
Once they are baked, immediately place them on a cooling rack.
Aren’t they just beautyfull?
Edible art in my opinion.
After the prosciutto cups are cool, it’s time to fill them.
First a healthy dollop of creamy goat cheese.
Then a sprinkling of chopped arugula.
And finally a smattering of diced fresh figs to seal the deal.
I’m telling you, it’s edible art! It really is!
These gorgeous little bundles even enticed my two daughters!
One thing that I know for sure is…
I am thankful that these marvelous little prosciutto cups will be adorning our holiday table this year! Not to mention that they have become an all time FAV!
Participating in this gluten-free challenge was a joy! I learned that gluten-free cooking is fun and easy and totally satisfying, even when you don’t need to eat gluten-free!
For more incredible recipes, check out gluten-free girl’s newest fantabulous cookbook. It would make a great holiday gift and you can find it on Amazon!
- 1- 3oz package thinly sliced prosciutto
- 1 cup fresh arugula, chopped
- 1-4.5oz container goat cheese
- 1 fresh fig diced
- 1 mini muffin tin
- Pre-heat oven to 375º.
- Cut prosciutto into small rectangles, (you’ll need 36) and gently press four pieces, slightly overlapping into nine of the cups, bake for 15 minutes. Let prosciutto cups cool, then add about a tablespoon of goat cheese, sprinkle with chopped arugula and then top with 4 or 5 pieces of fig.
For other delicious gluten-free recipes, check out these other fantastic folks who participated in this gluten-free Thanksgiving fun in the links below!
Here are the links, check them out!
Kamran Siddiqi of Sophisticated Gourmet made cranberry-almond-coconut macaroons topped with chocolate.
Lori of Recipe Girl made an entire Thanksgiving menu, gluten-free.
Melissa McLean Jory of Gluten-Free for Good made gluten-free cherry cobbler.
Molly Birnbaum of My Madeleine made butternut squash soup.
Paula Jones of Bellalimento made gluten Free pumpkin roll with mascarpone and nutella filling.
Silvana Nardone of Dish Towel Diaries made kale caesar slaw.