“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!”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. In a medium bowl, mix the garlic, spinach, and ricotta until well blended. Set aside.
  3. 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.
  4. 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.
  5. 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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