Prosciutto Ricotta and Spinach Morsels

    30 min

    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!

    54 people made this

    Makes: 12 

    • 3 cloves garlic, finely chopped
    • 155g frozen chopped spinach, thawed and squeezed dry
    • 225g thinly sliced prosciutto
    • 250g ricotta cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas 4.
    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 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.
    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 muffin tin. Serve warm, but not hot.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (42)


    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)