My sister had us over for a very festive and cozy Thanksgiving. She made these little appetizers treats that she agreed to pass along with all of us.
We had over a tough crowd for thanksgiving, all with very discerning palettes so I couldn't just put out some carrot and celery sticks and be able to wow this group. I found this recipe from my girl Martha and adapted to make it thanksgiving appropriate. It has everything I like in a recipe, easy to make, less than 5 ingredients and the ability to make it ahead of time. When I started thinking about it, the possibilities are endless with what you could fill these cups with! I will definitely be making them again in the future.
1/2 pound prosciutto, thinly sliced
1 ripe Bartlett pear, finely diced
1 tsp. fresh lemon juice
4 Tbs. canned pumpkin
1. Preheat oven to 375 degrees.
2. Cut prosciutto into two-inch squares.
3. Place one square in each cup of a mini cupcake tin. Fold pieces to cover any tears or holes, and leave a small flap over the top of the rim of the cup (*this is important - they will shrink when baked, and without the rim a few of mine shriveled making it hard to fill them. Lesson learned!)
Obviously these treats are better enjoyed in the company of a pumpkin that is dressed up as a turkey! Thanks to Mark's mom for my new favorite Thanksgiving decoration of all time.
One Year Ago: Smoked Salmon Fritata
Two Years Ago: Potato Latkes for Hanukkah