Prosciutto Cups
photo by kiwidutch
- Ready In:
- 35mins
- Ingredients:
- 4
- Serves:
-
12
ingredients
- 3 garlic cloves, minced
- 1 cup frozen chopped spinach, thawed and drained
- 1⁄2 lb prosciutto, thinly sliced
- 1 cup ricotta cheese
directions
- 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.
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Reviews
-
These were really easy to make! I also bought the prepacked prosciutto from our local deli. The adults all raved about how good they were, but it wasnt a hit with the kiddos. I think that was probably because of the spinach! LOL We definitely will be adding these to our party-time appetizer list! Made for ZWT4.
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Wow! Excellent ! How easy are these?! I made mine in the mini muffin tins and the one and only problem I had was the some of them stuck fast and I had a real problem to get them out. Next time a quick spray of Pam to make that less of a hassle. Taste !!! excellent taste indeed and these dissapeared like lightening, so there's no doubting their popularity. I topped mine with a little parmeganio cheese once they were ready to be served and these hit the spot very well indeed. I will be making these again with pleasure. Made for Zaar World Tour 2008. Thanks!
RECIPE SUBMITTED BY
This is a picture of my boyfriend and me at my company's fancy holiday party in December 2007.
I graduated with my BA in musical theatre a few years ago. I'm now living in the big city doing the 9-5 thing while I try to make this acting thing work. Theatre and singing (and my boyfriend!) are what fire me up, but cooking is what chills me out. I love to come home and try a new recipe. In August 2006 I was diagnosed with a gluten allergy, and I've also been diabetic since the age of 14 so food can sometimes be a challenge; but I love experimenting in the kitchen and finding new options.
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