This is one of my favorite appetizers I make on the holidays when it's my turn to cook. It's very tasty if you like prosciutto, garlic, spinach, and ricotta cheese. Adjust the measurements to suit your preferences. Please enjoy.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, mix together the garlic, spinach and ricotta cheese 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 with about 1 1/2 tablespoons of the cheese mixture, or so the cup is full and rounded on the top. The filling should look like the center of the flower.

  • Bake for 10 to 15 minutes, until the prosciutto is browned and stiff to the touch. The cups should be able to retain their shape after removing from the pan. Serve warm, but not hot.

Nutrition Facts

74.7 calories; 4.2 g protein; 0.8 g carbohydrates; 16.6 mg cholesterol; 375.5 mg sodium. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/03/2004
This is definitely a 5-star hit if you add in gorgonzola cheese with the ricotta...otherwise it's a bit bland as another person noted. even feta would be a nice addition...however i prefer gorgonzola for it's hearty flavor. I served this at a dinner party...everyone wanted the recipe! Read More
(50)

Most helpful critical review

Rating: 3 stars
05/16/2003
Using proscioutto as "cups" was fast easy and flavorful but the filling was pretty bland. I'd try it again mabye with chive-flavored cream cheese or by added parmesan cheese to the ricotta. Read More
(13)
55 Ratings
  • 5 star values: 30
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
06/03/2004
This is definitely a 5-star hit if you add in gorgonzola cheese with the ricotta...otherwise it's a bit bland as another person noted. even feta would be a nice addition...however i prefer gorgonzola for it's hearty flavor. I served this at a dinner party...everyone wanted the recipe! Read More
(50)
Rating: 5 stars
06/03/2004
This is definitely a 5-star hit if you add in gorgonzola cheese with the ricotta...otherwise it's a bit bland as another person noted. even feta would be a nice addition...however i prefer gorgonzola for it's hearty flavor. I served this at a dinner party...everyone wanted the recipe! Read More
(50)
Rating: 4 stars
06/11/2007
I used this recipe this weekend for a party. It was one of many and was the only one that I was a little hesitant about because the prosciutto is a little salty. I love salty but most don't. It turned out that everyone loved it. 12 guests asked for the recipe. I changed the recipe slightly - here's what I did - I stuffed the cups with a piece of blue cheese then covered it with the ricotta mixed with parmesan nutmeg pepper & salt then baked them. I then topped them with fig sauce. The fig sauce (for the Canadians it's PC Memories of Tuscany sauce)really made it. Gave it a little sweet/tangy taste to offset some of the salt from the prosciutto. Frankie just want say thanks for the recipe. I don't think I'd have ever thought to use prosciutto as a cup! Read More
(31)
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Rating: 4 stars
07/27/2005
Made two ways. Half as written and half using pepperoni slices. The pepperoni version was completely gone while a few of the prosciutto were left. Just a bit to salty. If I were to make again I think I would try a bit of seasoning. Read More
(31)
Rating: 5 stars
11/07/2011
This was great to me because I took some other reviewer's advice and added different cheeses to the filling. I bought expensive Boar's Head Prosciutto sliced sandwich style and made 24 mini-muffin cups full and had PLENTY of prosciutto left. So I may only get about a half pound next time. The cups were a little difficult to make but if the meat starts falling apart just shove it in there. It seems to hold its shape well after baking. I mixed 1/2 cup of ricotta w/ 1/2 cup of feta a bit of parmesan. I used all 10oz of a frozen spinach package so mine was REALLY spinachy. I would recommend mixing the garlic in with the ricotta to get an even mix. The garlic kind of stuck in one corner after mixing and left some bites a bit TOO garlicky (if that is possible:)) the end product was good. It was a nice low carb addition to the gathering. It went really well with red wine. It also was very good cooled down or hot. It reheated well the next morning in the microwave for breakfast too. Read More
(16)
Rating: 5 stars
03/20/2005
I made this recipe according to the ingredients listed but I also added some parmesan cheese fresh ground pepper and a pinch of salt. All of my guests and husband just loved them!! This recipe has become one of my favorite appetizers. Read More
(15)
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Rating: 3 stars
05/16/2003
Using proscioutto as "cups" was fast easy and flavorful but the filling was pretty bland. I'd try it again mabye with chive-flavored cream cheese or by added parmesan cheese to the ricotta. Read More
(13)
Rating: 5 stars
03/19/2008
This was made for a good-bye party and was a huge hit. For anyone who thinks the recipe was a bit bland make sure you have good prosciutto. Defiantly a keeper and will make again Read More
(12)
Rating: 4 stars
11/28/2008
I made these as an appetizer for Thanksgiving and the whole family loved them. I took the advice of other reviewers' and added black pepper parmesan cheese and nutmeg to the ricotta/spinach filling. We loved how the proscuitto cups held the filling. You could be really creative in what you used to fill these cups: for example mushrooms sauteed with balsamic vinegar and mozzarella cheese etc. A beautiful appetizer! Read More
(10)
Rating: 5 stars
03/26/2007
Deeeelicious! I used the ingredients as written with the only addition of S & P and 1 Tbsp of Parmesan Cheese for added flavoring as suggested by other readers. Read More
(10)