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Beautiful Cheese Cup Appetizers to fill with your favorite ingredients. www.simplysated.com
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Cheese Cup Appetizers

Beautiful and delicious Cheese Cup Appetizer. Fill with your favorite ingredients for family and friends. Adapted from http://www.celebratemag.com/bacon-arugula-salad-cheddar-cups/
Course Appetizer, Salad
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 12
Author Susie Gall

Ingredients

  • 12 tablespoons finely grated sharp cheddar or Gruyere cheese
  • ½ teaspoon flour
  • 2 cups lightly packed loose-leaf lettuce – torn into bite-sized pieces
  • 2-3 strips prosciutto – cooked and crumbled
  • ¼ cup roasted toffee sliced almonds
  • ¼ cup balsamic vinaigrette or salad dressing
  • salt & pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Cover a baking sheet with parchment paper.
  3. Combine the grated cheese and flour in a medium bowl and mix well.
  4. For each cheese cup, spoon 1 tablespoon of the cheese mixture onto the prepared baking sheet. Each cheese cup should be a 2-inch circle and placed 2 inches apart from the next circle.
  5. Bake for 5-7 minutes. The cheese circles should be lightly browned around the edges, but not set.
  6. Remove from the oven and let set 1 minute. The cheese circles should be pliable and easily removable with a metal spatula.
  7. Place the cheese rounds on an upside down mini muffin cup pan. Press down gently to form the shape of a cup. Leave alone until completely firm and cooled then carefully remove from the muffin pan.
  8. Place 1-2 pieces of lettuce in each cup.
  9. Top the lettuce in each cup with prosciutto, almonds, salt & pepper.
  10. When ready to serve, sprinkle balsamic dressing or vinaigrette over the cheese filled cups then serve immediately.
  11. Enjoy!

Recipe Notes

If the cheese circles set too quickly and are difficult to remove from the baking sheet, place the baking sheet back in the oven for a few seconds until the circles soften a little, then try again.
Cheese cups can be made 3-4 hours ahead and stored on parchment paper - uncovered. They should NOT be made the day before since they will get a little soggy.
These might not work well if made in humid conditions.
Add the dressing (vinaigrette or balsamic) right before serving – you sure don’t want to ruin these gorgeous appetizers by making them soggy.