Prosciutto Cups

Prosciutto Cups

38 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Frankie Feathers
Recipe by  Frankie Feathers

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 cups

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

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Reviews (38)

Rate This Recipe
SARIEHL
44

SARIEHL

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 gorgonzola for it's hearty flavor. I served this at a dinner party...everyone wanted the recipe!

sbew
25

sbew

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 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
25

ALWHEIDI

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 I would try a bit of seasoning.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 103 cal
  • 5%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 1.8 g
  • < 1%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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