Charcuterie Party Cups
Most of my favorite restaurants have a really great charcuterie board on their appetizer list, which is not at all a coincidence.
But I totally get that not everybody is familiar with this style of cooking. While in New Orleans with a group of friends, we were sitting down to a great meal in a kind of noisy restaurant, which meant we ended up yelling across the table at each other.
Somebody wanted to order charcuterie, somebody else didn’t know what it was. “What?!? Did you say SHARKcuterie? It’s made of sharks?!?”
I’m not sure I’ll ever see another charcuterie board again without giggling to myself at the thought of shark sausage and shark prosciutto.
I kept it decidedly non-sharky with these personal-sized charcuterie-board-in-a-cup appetizers, opting for just (pork, not shark) salami and prosciutto.
I’ve also included big chunks of award-winning Salemville® Amish Gorgonzola cheese in these charcuterie party cups. This blue-veined cheese is sustainably produced by an Amish community in Cambria, Wisconsin. All Salemville cheeses are farmer-certified rBGH free, rich in calcium and contain no preservatives or chemical additives.
- Nonstick cooking spray
- 12 (4-½-inch square) wonton wrappers
- 6 ounces prosciutto, thinly sliced and rolled
- 6 ounces salami, thinly sliced and rolled
- 6 ounces Salemville Amish Gorgonzola cheese, cubed
- 1 cup cornichons
- Raspberry or fig preserves, for serving (optional)
- Whole grain mustard, for serving (optional)
- Preheat oven to 350 degrees F. Spray standard muffin pan with cooking spray. Press wonton wrappers into muffin cups, taking care to press against bottom and sides of cups. Lightly spray wrappers with additional cooking spray.
- Bake 8 minutes or until golden brown and crisp. Remove wonton cups from muffin pan and transfer to cooling rack to cool completely before filling.
- Fill cups with prosciutto, salami, cheese and cornichons. Serve with preserves and mustard, if desired.
Disclaimer: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.