Prosciutto Cups

by Katie of:

1/4 lb. prosciutto, thinly sliced
1 cup finely shredded arugula or lettuce of choice
12 package cherry or grape tomatoes, sliced in half
2 T. sundried tomatoes (not oil packed), finely chopped
1 clove garlic, minced finely
1 cup mayonaisse
garnish -chopped scallions, basil or other fresh herb

Prosciutto Cups:
Lightly coat a mini-muffin tin with non-stick spray.Cut prosciutto into 3 inch by 3 inch squares. Lay a square of prosciutto gently into each muffin mold on the tray.Bake in 325 degree oven until dry and crisp, approximately 12 minutes. Remove cups from tray and reserve on paper towel until ready to assemble.

Sun-dried tomato Aoili
Mix all 3 ingredients together well.  

To assemble - spoon a 1/2 teaspoon of aoili inside of cups.  Top with lettuce and top with a cherry tomato.