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Prosciutto with Goat Cheese and Pistachios

Easy and delicious appetizer for holidays and every day
Course Appetizer
Cuisine Italian
Total Time 30 minutes
Servings 24 appetizers

Ingredients

  • 12 slices prosciutto - thinly sliced
  • 4 oz. goat cheese softened
  • 4 oz. ricotta cheese
  • 3 T. heavy cream
  • 2 T. fresh thyme - leaves only
  • c. pistachios - chopped

Instructions

  • Preheat oven to 375 degrees. 

Cut prosciutto slices in half lengthwise to create 24 long, thin strips.
  • Spray a 24-cup mini-muffin tin with non-cook cooking spray. Take one thin strip of prosciutto and place is across an empty 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 muffin cup is covered to form a “basket.”
  • Repeat this process with the remaining 23 muffin cups.
  • Place muffin tin in preheated 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.
  • Remove pan from oven and cool for a couple minutes before transferring each basket to paper towels to remove excess grease. Flip each basket after several minutes. Once all excess oil has been removed, transfer baskets to a large plate.
  • In a small glass bowl, combine goat cheese, ricotta cheese, heavy cream, and thyme leaves. Stir or whisk until thoroughly combined.
  • Once prosciutto baskets are cool to the touch, transfer cheese mixture to a plastic sandwich bag. Cut a small tip off one corner and pipe cheese mixture into each prosciutto basket. Top each cheese-filled basket with chopped pistachios. 

Transfer to a serving platter and serve immediately.