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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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If you want an impressive little appetizer, this is it. Prosciutto cups filled with spinach and ricotta. Ingredients:
3 cloves garlic, minced |
1/2 lb. thinly sliced prosciutto |
1 c frozen chopped spinach, thawed & squeezed dry |
1 c ricotta cheese |
Directions:
1. Preheat oven 350. In medium bowl, mix together garlic, spinach and ricotta 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 wth 1 1/2 T of cheese mixture or so the cup is full and rounded on top. The filling should look like the center of a flower. Bake 10-15 minutes until prosciutto is browned and stiff to touch. The cups should be able to retain their shape after removing from the pan. Serve warm, but not hot.
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