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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is a cute finger food for a party. I buy the proscuitto that's prepackaged in the fancy cheese section of the supermarket. From there I just trim each of the thin slices to fit in the mini muffin tin. Don't be tempted to add salt to the ricotta mixture; the proscuitto is salty enough to carry over. Enjoy! Ingredients:
3 garlic cloves, minced |
1 cup frozen chopped spinach, thawed and drained |
1/2 lb prosciutto, thinly sliced |
1 cup ricotta cheese |
Directions:
1. Preheat oven to 350.
2. In a medium bowl, mix the garlic, spinach, and ricotta until well blended. Set aside.
3. Place strips of prociutto into a mini muffin tin so that they line the bottom but there is also some meat hanging out over the sides to look like a flower.
4. Fill each cup with about 1 1/2 TBS of cheese mixture or enough so the cup is full and rounded on the top. The filling should look like the center of the flower.
5. Bake 10-15 minutes, until the prosciutto is browned and stiff to the touch. The cups should be able to retain their shape after they are removed from the tin. Serve warm, not hot.
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