My Bruschetta Frico Cups are the perfect party appetizer to ring in the New Year. These little parmesan cups are filled with blue cheese, crispy prosciutto and sweet cherry tomatoes. Sunset Sugar Bombs are the best tomatoes, especially in the winter because they are so sweet and perfect for apps like these.
The Deets:
If you’re searching for a standout appetizer to ring in the New Year or something that’s sure to impress at any gathering throughout the year, look no further than my Bruschetta Frico Cups. These elegant, bite-sized treats combine the rich, savory flavors of parmesan, blue cheese, and crispy prosciutto with the sweet, juicy burst of cherry tomatoes. They’re the perfect blend of indulgence and freshness, making them a crowd-pleaser every time.
To make these, I start by baking shredded parmesan into delicate, golden-brown cups. These crispy, cheese-based “frico” cups are not only delicious but also serve as the perfect vessel for the flavorful filling. Inside, I layer a creamy blue cheese base, pieces of salty, crispy prosciutto, and the star ingredient: Sunset Sugar Bombs. These cherry tomatoes are my absolute favorite, especially during the winter months, when finding truly sweet, flavorful tomatoes can feel like a challenge. Their vibrant sweetness pairs beautifully with the other ingredients and adds a fresh, colorful pop to each bite.
These Bruschetta Frico Cups are easy to make yet feel sophisticated enough for any celebration. They’re perfect for New Year’s Eve parties, holiday gatherings, or any occasion where you want to elevate your appetizer game. Plus, they’re so delicious you’ll want to enjoy them all season long. Trust me, these little bites are bound to steal the spotlight at your next party!
Bruschetta Frico Cups
Ingredients
- 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
- 1/4 cup Parsley, finely chopped
- A nice drizzle of balsamic glaze
- A nice drizzle of hot or regular honey
- Sea salt
- Pepper
- 2 cups Parmesan cheese
- A few sprigs of thyme
Instructions
- 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!
