Prosciutto Cups

34 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 30 min

“This is one of my favorite appetizers I make on the holidays when it's my turn to cook. It's very tasty if you like prosciutto, garlic, spinach, and ricotta cheese. Adjust the measurements to suit your preferences. Please enjoy.” - by Frankie Feathers

Ingredients

3 cloves garlic, minced
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 pound thinly sliced prosciutto
1 cup ricotta cheese

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Metric US

Original recipe yields 12 cups

Directions

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the garlic, spinach and ricotta cheese until well blended. Set aside. Place strips of prosciutto into mini muffin cups so that they line the bottom, but there is some meat hanging out over the sides, and it kind of looks like a flower. Fill each cup with about 1 1/2 tablespoons of the cheese mixture, or so the cup is full and rounded on the top. The filling should look like the center of the flower.
Bake for 10 to 15 minutes, until the prosciutto is browned and stiff to the touch. The cups should be able to retain their shape after removing from the pan. Serve warm, but not hot.

Nutrition

Amount Per Serving (12 total)

Calories
103 cal
5%

Fat
7.7 g
12%

Carbs
1.8 g
< 1%

Based on a 2,000 calorie diet

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Reviews (34)

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SARIEHL

Jun. 3, 2004

"This is definitely a 5-star hit, if you add in gorgonzola cheese with the ricotta...otherwise, it's a bit bland, as another person noted. even feta would be a nice addition...however, i prefer gorgon..." See morezola for it's hearty flavor. I served this at a dinner party...everyone wanted the recipe!"

sbew

Jun. 11, 2007

"I used this recipe this weekend for a party. It was one of many and was the only one that I was a little hesitant about because the prosciutto is a little salty. I love salty but most don't. It turned..." See more out that everyone loved it. 12 guests asked for the recipe. I changed the recipe slightly - here's what I did - I stuffed the cups with a piece of blue cheese, then covered it with the ricotta mixed with parmesan, nutmeg, pepper & salt then baked them. I then topped them with fig sauce. The fig sauce (for the Canadians it's PC Memories of Tuscany sauce)really made it. Gave it a little sweet/tangy taste to offset some of the salt from the prosciutto. Frankie, just want say thanks for the recipe. I don't think I'd have ever thought to use prosciutto as a cup!"

ALWHEIDI

Jul. 27, 2005

"Made two ways. Half as written and half using pepperoni slices. The pepperoni version was completely gone while a few of the prosciutto were left. Just a bit to salty. If I were to make again I think..." See more I would try a bit of seasoning."

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