4 Serves
23 Mins
Preheat your oven to 190°C and lightly coat a muffin tin with non-stick cooking spray.
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Vitamin K
134 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
125 µg / 400 µgCalcium
502 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
270 mg / 1,250 mgPotassium
597 mg / 4,700 mgSodium
325 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Press one slice of prosciutto into each cup of the muffin tin, ensuring the edges overlap slightly to form a cup shape.
Bake the prosciutto cups for 10 to 12 minutes until they are golden and crisp, then remove them from the oven and transfer to paper towels to drain any excess fat.
Once the cups have cooled slightly, fill each one with a small handful of baby arugula.
Top the arugula with diced tomatoes and fresh mozzarella cheese.
Drizzle the cups with olive oil and a squeeze of fresh lemon juice, then finish with a sprinkle of freshly cracked black pepper.
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