Sugar Bombs Bruschetta Frico Cups
Created By @bon__abbetit
Serves
12Sugar Bombs Bruschetta Frico CupsServes 12
Prep Mins
1515 Mins 27 Mins 42 Mins
Total Mins
27
Ingredients
The Bruschetta:
- 1 pack of Sunset Sugar Bomb Cherry Tomatoes, quartered
- 1 cup blue cheese, broken into crumbles
- 2 slices of baked prosciutto (See step 1), broken up
- 2 tbsp capers
- ¼ cup parsley, finely chopped
- A nice drizzle of balsamic glaze
- A nice drizzle of hot or regular honey
- Sea salt
- Pepper
Finish
- 2 cups Parmesan cheese
- A few sprigs of thyme
Directions
- Preheat oven to 375. Add parchment paper to a baking sheet and add slices of prosciutto. Bake for about 10-12 minutes. Remove and let cool.
- Grate parmesan cheese and combine in a bowl with thyme leaves. Add parchment paper to a baking sheet and add small handful about 1 inch apart. The handful should be an even layer, about 2 inches wide. Bake for about 8 minutes then bump the temperature up to 400 and bake for about 2-3 min or so. The parmesan should be a little brown but be careful to not overcook.
- Working quickly, and while parmesan is still hot, transfer the rounds with spatula to a muffin tin and gently press into the tins. If the rounds become too cool and brittle, place back in the hot oven for a minute so it becomes pliable again. Remove and quickly repeat the process with the other cups on the tin.
- Meanwhile, combine bruschetta ingredients in a bowl and mix until combined. Add a spoonful of bruschetta to each cop and drizzle with more balsamic for topping. Enjoy!
- Note: The bruschetta and cups can be made ahead of time, but wait until serving to scoop the filling into the cups.
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