Sunday, February 5, 2012

Prosciutto Cups gluten free appetizer

My family loves to get appetizers while I am putting the finishing touches on dinner. Usually they hope for something very high fat and calories. These are lighter than most meat and cheese starters. The inclusion of Spinach adds the extra nutrition that makes me as a Mom feel like I am giving them what they want, with a few tricks up my sleeve. The kids and the husband devoured all of them. So I think this one is a keeper. 
Spinach Ricotta Prosciutto Cups
adapted from Prosciutto Recipes
4 Cloves Garlic, minced
1 Cup Fresh Chopped Spinach
1/2 Pound Prosciutto, thinly sliced
1 Cup Ricotta Cheese
Salt and Pepper To Taste

Preheat the oven to 350 degrees F.
Mix together the garlic, spinach and ricotta cheese in a medium bowl until well blended.
Set aside.
Place strips of prosciutto into the cupcake cups so that they line the bottom, but there is some meat hanging out over the sides.
Fill each cup with about 3/4 full of filling.

Bake for 25 minutes, until the prosciutto is browned and stiff to the touch.
Sprinkle with Salt and Pepper according to your palate preference. 
Let slightly cool on the counter for 5 minutes before you serve them, otherwise they burn your mouth.  
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