Recipe by DreamoBway
This is a cute finger food for a party. I buy the proscuitto that's prepackaged in the fancy cheese section of the supermarket. From there I just trim each of the thin slices to fit in the mini muffin tin. Don't be tempted to add salt to the ricotta mixture; the proscuitto is salty enough to carry over. Enjoy!
Top Review by Cook4_6
These were easy to make, looked beautiful on a platter, and tasted great! I think they need just a tad bit of shredded parmesan cheese sprinkled on the top when they come out of the oven or grated parm added to the ricotto mixture! Nice appetizer!
- 3 garlic cloves, minced
- 1 cup frozen chopped spinach, thawed and drained
- 1⁄2 lb prosciutto, thinly sliced
- 1 cup ricotta cheese
Directions See How It's Made
- Preheat oven to 350.
- In a medium bowl, mix the garlic, spinach, and ricotta until well blended. Set aside.
- Place strips of prociutto into a mini muffin tin so that they line the bottom but there is also some meat hanging out over the sides to look like a flower.
- Fill each cup with about 1 1/2 TBS of cheese mixture or enough so the cup is full and rounded on the top. The filling should look like the center of the flower.
- Bake 10-15 minutes, until the prosciutto is browned and stiff to the touch. The cups should be able to retain their shape after they are removed from the tin. Serve warm, not hot.