2 tbsp olive oil
1/2 onion, diced
2 cloves of garlic, minced
1 lb Brussel sprouts, stems trimmed and sliced in half
1 tsp crushed red pepper
Kosher salt and black pepper
1 cup Devastator Double Bock
1 tsp maple syrup
Cooking oil spray
2 oz Creminelli prosciutto
2 cups low-moisture mozzarella cheese, shredded
Grated parmesan, to season
1. Heat oil in a large skillet over medium heat. Add onion and garlic, sautéing until onions start to soften, 2-3 minutes. Add Brussels sprouts and crushed red pepper, and season with salt and pepper. Stir and cook until browned, 4-5 minutes.
2. Pour in Devastator Double Bock and maple syrup and lower heat to a simmer. Cook until sprouts are cooked through and beer has reduced to a thick glaze, 12-14 minutes. Remove from heat.
3. Heat oven to 400°F. Spray a 6-muffin pan with cooking oil spray. Gently lay prosciutto slices in each cup to cover all sides. Cutting prosciutto in half lengthwise helps. Spoon in Brussels sprouts, and top each with mozzarella and parmesan.
4. Bake until cheese is soft and slightly brown, 8-10 minutes. Remove from oven and let cool. Gently spoon out prosciutto cups onto wire rack or paper towel. If there’s a lot of liquid, bake cups for another 3-4 minutes on a baking sheet. Serve warm.