Reviewed: Feb. 6, 2009

Very good. For those of you who think it is too 'bland', try adding blue cheese instead of ricotta. Makes a world of difference!

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maryjane27

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Reviewed: Jan. 11, 2009

Delicious! I did add Parm. Cheese to the mix, but this was fast and easy! Will be making again!

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BUNKYDARL

Cooking Level: Intermediate

Home Town: Riverhead, New York, USA

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Reviewed: Dec. 30, 2008

I made this recipe without any changes for a holiday party and everyone gave rave reviews. I thought the filling could use a little boost, so next time I will mix in a little cream cheese. Thanks for the recipe!

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Aileen

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 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!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 1, 2008

Using ideas from other reviews, I added some cracked black pepper and a bit of parm to enhance the flavor. I even plan to use the leftover cheese/spinach mix in lasagna roll-ups this weekend. Yum!

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Kimberly

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2008

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.

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EILEENGB

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2007

nice app, very different and looks great

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Diana

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Brantford, Ontario, Canada

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Reviewed: Jun. 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!

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sbew

Cooking Level: Intermediate

Living In: Markham, Ontario, Canada

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Reviewed: Apr. 22, 2007

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

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Lil Deb

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 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.

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conkhouz99

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Candiac, Quebec, Canada

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Reviewed: Sep. 22, 2006

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!!

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italianchik

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Reviewed: Jul. 30, 2006

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.

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Jen S.

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2005

This is so fast and delicious.

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Brandee

Cooking Level: Expert

Home Town: Bath Springs, Tennessee, USA

Living In: Jackson, Tennessee, USA

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Reviewed: Nov. 2, 2005

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

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Meg

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Bartlett, Illinois, USA

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Reviewed: Aug. 17, 2005

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

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Nancy B.

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Jul. 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.

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ALWHEIDI

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Reviewed: Jul. 11, 2005

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

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stikychikn

Cooking Level: Intermediate

Home Town: Canning Vale, Western Australia, Australia

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Reviewed: Mar. 27, 2005

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

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ATKINSON

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Mar. 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.

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COUTS1

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Reviewed: Jan. 5, 2005

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.

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CPC123

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