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!
3 cloves garlic, finely chopped
155g frozen chopped spinach, thawed and squeezed dry
225g thinly sliced prosciutto
250g ricotta cheese
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat the oven to 180 C / Gas 4.
In a medium bowl, mix together the garlic, spinach and ricotta cheese until well blended. Set aside. Place strips of prosciutto into mini muffin holes so that they line the bottom, but there is some meat hanging out over the sides and it 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 centre 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 muffin tin. Serve warm, but not hot.