Prosciutto Baskets with Whipped Goat Cheese Filling

Make your table pop with these appetizers! They look elegant and complicated, but we’re showing you how to make them with ease. The trick is the thickness of the prosciutto… get it just thin enough to work with, but not too thin that it crumbles apart. Your deli pro can help you there…

Tip: Save yourself frustration and maybe a bit of cash! Ask the professionals at the cold cuts or deli counter of your grocery store to slice the prosciutto for you. You’ll get a better deal than if you buy pre-sliced packages…

Prep time: 20 minutes
Cook time: 10 minutes
Yield: 24 appetizers

Special Equipment needed:

Ingredients:

Non-stick cooking spray
12 slices thinly sliced prosciutto
4 oz. goat cheese, softened
4 oz. ricotta cheese
3 T. heavy cream
2 T. fresh thyme, leaves only
Sea salt and black pepper, to taste
1/3 c. pistachios, chopped

Directions:

1. Pre-heat oven to 375°F and spray a 24-cup mini-muffin pan with non-cook cooking spray. Set aside.
   
   
2. Cut prosciutto slices in half lengthwise to create 24 long, thin strips.
   
   
3. Take one thin strip of prosciutto and place is across an empty muffin 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 areas of the muffin cup are covered to form a “basket.”
   
   
4. Repeat this process with the remaining 23 muffin cups.
   
   
5. Place muffin pan in pre-heated 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.
   
6. Remove the muffin pan from the oven and cool for several minutes before transferring each prosciutto basket to a plate lined with paper towels. Flip each basket after a couple minutes and blot carefully to remove excess grease. When complete, transfer baskets to a large serving platter.
   
   
7. While the prosciutto baskets are cooling, combine the goat cheese, ricotta cheese, heavy cream, and thyme leaves in a medium bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
   
   
8. Once prosciutto baskets are cool to the touch, transfer the cheese mixture to a pastry bag fitted with a tip. Carefully pipe the goat cheese mixture into each prosciutto basket.
   
   
9. Top each cheese-filled prosciutto basket with some chopped pistachios and serve immediately. Enjoy!

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