Prosciutto Baskets with Whipped Goat Cheese Filling - These elegant appetizers look a lot more complicated than they actually are. The trick is to use to prosciutto that is sliced thin enough to manipulate, but not so thin that it will fall apart as you work with it.
- 12 slices thinly sliced prosciutto
- 4 oz. goat cheese, softened
- 4 oz. ricotta cheese
- 3 Tbs heavy cream
- 2 Tbs fresh thyme, leaves only
- 1/3 cup 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.
If possible, have your prosciutto sliced by your grocery store’s meat department instead of in the ready-sliced packages.