Go Back

Bruschetta Frico Cups

Print Recipe
Servings 12 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! 

Notes

The bruschetta and cups can be made ahead of time, but wait until serving to scoop the filling into the cups.