Prosciutto and Calabrese Flower Cups

Enjoy this charming and flavorful appetizer ready in just 25 minutes. Crisp piadina flowers are filled with creamy mozzarella, juicy cherry tomatoes, and savory prosciutto and calabrese, then garnished with fresh basil. Pair this delectable dish with a refreshing Rosé, with light berry flavors and a crisp finish, perfectly complement the salty and savory notes

Prep Time

10 min

Cook Time

15 min

Serves

6 Ingredients

3 ounces Principe Salumi Collection, Prosciutto

3 ounces Principe Salumi Collection, Calabrese

4 loaves piadina flatbread. Substitute flour tortillas for piadina if not available.

8 ounces mozzarella pears, drained

1 pint multi-color cherry tomatoes, halved

Fresh small basil leaves, for garnish

Made With

Principe Salumi Collection

Learn More

Prosciutto and Calabrese Flower Cups

Prep Time

10 min

Cook Time

15 min

Serves

6 Made With

Principe Salumi Collection

Learn More

Ingredients

3 ounces Principe Salumi Collection, Prosciutto

3 ounces Principe Salumi Collection, Calabrese

4 loaves piadina flatbread. Substitute flour tortillas for piadina if not available.

8 ounces mozzarella pears, drained

1 pint multi-color cherry tomatoes, halved

Fresh small basil leaves, for garnish

How To Make

Preheat oven to 350°F. Cut piadina into 12 flowers using a 2-inch or 3-inch scalloped edged flower cookie cutter.

Press 1 flower into each cup of a 12-cup muffin tin.

Bake until light golden-brown and crisp, about 10 to 13 minutes. Allow to cool completely at room temperature.

Fill each flower evenly with mozzarella and tomatoes.

Top with prosciutto and calabrese.

Garnish with basil and serve!

Tip: Substitute flour tortillas for piadina if not available.

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