Prosciutto & Cheese Rosettes

Necessary equipment: 1-2 mini muffin pan(s)

Directions:

In a large skillet, lightly crisp bacon over medium high heat. Remove bacon and place on a paper-towel-lined plate to drain.

Prepare the mini muffin pan by taking a pastry brush and lightly coating each muffin hole with a little bit of the bacon grease. Or you can lightly spray muffin holes with cooking spray.

Half each of the prosciutto slices and then carefully separate each slice. Gently place the center of the slice of prosciutto into a muffin hole. Press the prosciutto along the sides of the muffin hole.

Roll the provolone cheese loosely, then slice into 1/2″ rounds. Or lay the provolone cheese flat on the cutting surface and slice into 1/2″ strips. (When sliced in rounds, it is easier to place into the prosciutto cups). Place one strip of provolone cheese into each prosciutto cup by circling the cheese along the inside of each cup.

Take the mozzarella sticks and slice 1/4″ thick rounds.
Place a round of cheese into the center of each prosciutto cup. Top each cup with a sprinkle of Johnny’s Garlic Spread & Seasoning (or garlic salt). Take care not to over season each cup or they will be too salty.

Slice each bacon strip in half down the center length-wise. Then cut each strip into 1/4″ thick slices width-wise. Place bacon bits on the top of each prosciutto cup. Give each cup a quick spritz of cooking spray.

Place on the second oven shelf. Allow to broil for 5-7 minutes. Check frequently after 3 minutes to be sure that nothing is browning too quickly.

Remove and allow to cool for 2-3 minutes. Plate and serve immediately.