I know these prosciutto cups look like they belong on a high-end restaurant menu, but I promise you, they’re surprisingly simple to make right at home with a basic muffin tin. They’re a naturally gluten-free substitute for puff pastry, and I think they’re the perfect, elegant whipped goat cheese appetizer to impress guests.
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Looking for a fun and eye-popping fall appetizer? Well, it doesn’t get more impressive than these prosciutto and cheese party appetizers, with cups made of deliciously salty prosciutto and filled with lightly sweet goat cheese.
Just shape, bake and fill. This recipe provides an easy and convenient way to create perfectly-sized Prosciutto and cheese appetizers that hold a winning combination of flavor and elegance.
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Baked Prosciutto Cups with Whipped Goat Cheese
Ingredients
- 12 slices thinly sliced prosciutto
- 4 oz goat cheese softened
- 4 oz ricotta cheese
- 3 T heavy cream
- 1 t honey
- 2 t fresh thyme leaves only
- 1/3 c pistachios chopped
Instructions
- Preheat oven to 375⁰F. Remove goat cheese from the fridge so it softens at room temperature. Pluck the thyme leaves from the stems; you'll only use the tiny leaves.
- Cut prosciutto slices in half lengthwise to create 24 long, thin strips.
- Spray a 24-cup mini-muffin tin with non-stick cooking spray. Take one thin strip of prosciutto and place it 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.” Make sure that the prosciutto slices overlap neatly, avoiding gaps.
- 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.
- While the prosciutto baskets are baking, in a small glass bowl, combine goat cheese, ricotta cheese, heavy cream, honey, and thyme leaves. Stir or whisk gently until thoroughly combined. Set aside.
- Remove pan from oven and cool for a couple minutes. They should feel stiff and sit fine on their own. (If not, pop them back in the oven for another five minutes, watching carefully.)
- Set each basket onto paper towels to drain. Flip each basket after several minutes. Once excess oil has been removed, gently transfer prosciutto "baskets" to a platter or board. Set aside.
- Chop up the pistachios finely. Set aside.
- Transfer the cheese mixture to a plastic sandwich baggie. Seal well. Cut a small tip off one corner then squeeze the cheese mixture into each prosciutto basket. Alternatively, carefully spoon the cheese filling into each basket.
- Top each cheese-filled basket with chopped pistachios.
- Transfer to a serving platter and serve immediately.
The Classic Pairing
Prosciutto goes well with figs, so if you are looking for something to serve alongside these prosciutto cups, try making these honey-roasted figs.
