Prosciutto Cups

Prosciutto Cups

Frankie Feathers

"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

30 m servings 103 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

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Reviews

Read all reviews 40
  1. 50 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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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 ...

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...

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 ...

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-muf...

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 recip...

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.

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

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.

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 f...

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