I made these for Easter Dinner with my family. As the least experienced and least adventurous cook, I earned an elevated cook status from my mother and sisters. They loved the Prosciutto Cups and how elegant they looked. I found them quite simple to make and was surprised how easily they can out of the muffin pan. I might experiment by adding something to the top it with...something with a punch.

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

nice app, very different and looks great

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!

Just OK, nothing exceptional. Filling was kind of bland.

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.

This this the best. I cant tell you how many people ask for this from me. I entertain all of time and this is a keeper!!

I really had high expectations for this and it turned out okay. I love prosciutto but this was salty. I think I should have used another type of prosciutto-I would ask salt content. And make sure that it is cut really thin or else this recipe is overpowered by the salty prosciutto. I used recommendations and doctored up the filling with lemon zest, gorganzola cheese, and a little nutmeg-it tasted good and could probably be used as a filling in shells or for manicotti.

This is so fast and delicious.

We made some with turkey and some with prosciutto. Great both ways and so easy!

Not as flavorful as I had anticipated, but a neat idea using Prosciutto as a cup!

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.

Oh my god!! Marry me Frankie. Didn't change a thing. HUbba Hubba.

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.

I thought this was very bland. The filling needs more seasoning. I'll try it once more and add fresh cracked pepper, lemon zest and some chopped fresh herbs.

These are easy and festive. I was very excited to bring them to a holiday dinner party, but the prosciutto I used was very, very salty. Maybe there's a low sodium kind that would work better.

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!