Preheat oven to 350F. Cut prosciutto slices in half (roughly in 3 X 3 inch squares). Spray 12 cups of a mini-muffin tin. Press prosciutto squares into tins with fingers to mold them around the tin and make cups. It’s ok to allow some to drape over top part of muffin pan. Bake uncovered for 12 minutes. Remove proscuitto cups from pan gently and place on paper towel to asborb any excess oil.

Chop sun-dried tomatoes finely. In a medium bowl, mix together mayo, sun-dried tomatoes and garlic. Add salt and pepper and mix to combine. Spoon 1/2 – 1 1/2 teaspoons of the mayo mixture into each cup.

Chop arugula finely and press some on top of the cups. Slice cherry tomatoes in half and place one half on each cup.

This is also wonderful with 1/2 cup salsa, half cup sour cream and topped with chopped red peppers and an avocado chunk.