About this recipe: Wow your guests at your next dinner party with this fantastic appetiser. Prosciutto is used to line a mini-muffin tin, then filled with a ricotta and spinach mixture and baked. These are the perfect party food!
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! - 03 Jun 2004 (Review from Allrecipes US | Canada)
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. - 27 Jul 2005 (Review from Allrecipes US | Canada)
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! - 11 Jun 2007 (Review from Allrecipes US | Canada)