Crunchy prosciutto baskets
This recipe with a rustic flavor but with a distinctly chic character is an excellent solution for a tasty appetizer
20 slices cured ham ( prosciutto crudo )
1 tbsp soft cheese ( like robiola or gorgonzola )
bacon ( sliced, to taste )
honey ( to taste )
pepper ( to taste )
lemon juice ( to taste )
arugula ( to taste )
nuts ( to taste )
The variety of pear usually utilized in the preparation of crunchy ham baskets is the Queen of Pears, that is the Abate Fétel, whose name comes from the name of its breeder who "discovered" it in France in the middle of 1800. This pear, the fourth variety cultivated in Italy and mainly produced in Emilia Romagna, is characterized by a pleasant and aromatic scent and by a firm and very juicy pulp with a perfectly balanced taste between sweet and sour which goes very well with the taste of cured ham (prosciutto crudo).
Create the basket
To prepare the recipe for crunchy ham baskets coat 10 muffin molds with the prosciutto and place them in a preheated oven at 200 degrees for at least 15 minutes. In the meantime, wash and dry the pears, then dice them and season with a little lemon juice.
Work the cheese
When the prosciutto is quite crispy, take the baskets out of the oven and let them cool, then fill them with a tablespoon of robiola each and add the diced pear and a few crumbled walnuts. Finally, sprinkle with a generous grinding of pepper and serve.
Ready to serve
Alternatively, you can also prepare the baskets with bacon and replace the robiola cheese with sweet or spicy gorgonzola, finishing with a drizzle of honey and chopped arugula.
