2tablespoonsfig balsamic vinegaror good quality regular balsamic vinegar
Instructions
Preheat the oven to 375ºF. Separate the prosciutto slices and cut each slice into quarters so that each cut piece is now about 1-inch wide by 3-inches long.
Using a 24-cup mini muffin pan, press 2 slices – criss-crossed over each other – inside each opening to form a cup. Bake for 15 minutes. Let cool for 10 minutes (they will crisp up as they cool), then remove from the pan. Fill each cup with 1 tablespoon chopped pears and top with about 1 tablespoon chopped arugula. Drizzle about ¼ teaspoon of balsamic vinegar over each cup. Serve and enjoy.
Notes
Tip: These are also wonderful topped with a small dollop of goat cheese.