Italian Crispy Prosciutto Cups with Caprese Chopped Salad (Someplace Traveled- Year Six: Volume 1; April, 2015)

Prep time: 5 min

Cook time: 12- 15 min
Cool time: 15- 30 min
Ready in: 32- 50 min
Serves: 6- 12

Ingredients: 

Vegetable oil

1 lb. thinly sliced prosciutto,

SALAD:

8 oz. fresh mozzarella- cubed

3 large tomatoes- cubed

1 T. fresh basil- chopped

1 T. balsamic vinegar

2 T.  olive oil

Pinch salt

1/2 tsp. pepper

Directions:
- Preheat oven to 400
- Brush muffin tin with oil
- Line each muffin tin with a slice of prosciutto
- Stuff cups with aluminum foil so prosciutto will hold its shape
- Bake until crispy, about 12- 15 min
- While baking, mix all salad ingredients until well combined

- Keep salad in fridge until ready to serve
- Allow prosciutto cups to cool completely

- Fill with salad and serve

*Jen found recipe here