These elegant appetizers look a lot more complicated than they actually are. The trick is to use prosciutto that is sliced thin enough to manipulate, but not so thin that it will fall apart as you work with it.
Tip: If possible, have your prosciutto sliced by your grocery store’s meat department instead of in the ready-sliced packages.Print
12 slices thinly sliced prosciutto
4 oz. goat cheese, softened
4 oz. ricotta cheese
3 Tablespoon heavy cream
2 Tablespoon fresh thyme, leaves only
1/3 c. pistachios, chopped
Preheat oven to 375 degrees.
Cut prosciutto slices in half lengthwise to create 24 long, thin strips.
Spray a 24-cup mini-muffin tin with non-cook cooking spray. Take one thin strip of prosciutto and place is across an empty cup, with the middle of the strip over the mid-point of the cup.
Press the center of the prosciutto strip into the bottom of the cup. Carefully fold and wrap one end of the prosciutto around one interior side of the cup until it overlaps the prosciutto on the opposite side. Repeat with the opposite side of the prosciutto so that the exposed muffin cup is covered to form a “basket.”
Repeat this process with the remaining 23 muffin cups.
Place muffin tin in preheated oven and bake for 9-10 minutes. Keep an eye on them while they bake so they don’t overcook. The edges of the prosciutto will start to brown when ready.
Remove pan from oven and cool for a couple minutes before transferring each basket to paper towels to remove excess grease. Flip each basket after several minutes. Once all excess oil has been removed, transfer baskets to a large plate.
In a small glass bowl, combine goat cheese, ricotta cheese, heavy cream, and thyme leaves. Stir or whisk until thoroughly combined.
Once prosciutto baskets are cool to the touch, transfer cheese mixture to a plastic sandwich bag. Cut a small tip off one corner and pipe cheese mixture into each prosciutto basket. Top each cheese-filled basket with chopped pistachios.
Transfer to a serving platter and serve immediately.