Crunchy prosciutto cakes with asparagus tips and buffalo mozzarella

Name: crunchy prosciutto cakes with asparagus tips and buffalo mozzarella
Cook time: 10 min
Total time: 20 min
Yield: 10
Cuisine: Italian
Ingredients: 140 g Prosciutto di Parma; 50 g asparagus tips; el mild olive oil; 125 g buffalo mozzarella; 5 seedless blue grape; 2 el cremaceto balsamic; 25 g cress

Easy snack for Italian ham with green asparagus and mozzarella.

5 seedless blue grape
2 el cremaceto balsamic
25 g cress

Kitchen Stuff

1 muffin mold with 10 cavities
1 grill pan

Directions

Preheat the oven to 200 ° C.
Halve the slices of prosciutto in width.
Place two slices of prosciutto overlapping in a cavity mold cavity to create a container.
Make all the containers. Fry the trays in approx. 10 min. Until golden brown and crispy in the middle of the oven.
Meanwhile, brush the asparagus tips with the oil.
Heat a grill pan without oil or butter and grill the asparagus tips 2 min. Regularly.
Let the buffalo mozzarella drain and tear into 10 pieces. Halve the grapes.
Divide the mozzarella and grapes over the prosciutto slices.
Put the asparagus on top and drizzle with the cremaceto and garnish with the cress.