I love how the holiday season brings everyone together because there is nothing better than a house full of family and friends. With a little planning and setting time aside to prep a few drink and appetizers, you can easily host a holiday party that will wow your guests.
I’m all about the appearance of these appetizers because they look elegant and complicated but they actually aren’t. These prosciutto baskets are easy to make ahead and pop in the oven before your guests arrive. The trick is to use to prosciutto that is sliced thin enough to manipulate, but not so thin that it will fall apart as you work with it.
Prosciutto Baskets with Whipped Goat Cheese Filling Recipe
Prosciutto Baskets with Whipped Goat Cheese Filling Ingredients:
- 12 slices thinly sliced prosciutto
- 4 oz. goat cheese softened
- 4 oz. ricotta cheese
- 3 T. heavy cream
- 2 T. fresh thyme, leaves only
- 1/3 c. pistachios, chopped
Tip: If possible, have your prosciutto sliced by your grocery store’s meat department instead of in the ready-sliced packages.
You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- 24 cup mini-muffin pan – this Wilton pan is the only one I've used that doesn't leave a mess in the cups after. It is also great for our bite-sized brownie recipe.
- Metal whisk – I normally prefer a silicone whisk but for this recipe, a sturdy metal one does the trick.
- Sandwich bag – a pantry staple from packing lunches to cooking, you can have a piping bag in seconds when you use a sandwich bag, plus you can pick these up at the dollar store to save more.
Prosciutto Baskets with Whipped Goat Cheese Filling Directions:
- 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.
Pair these prosciutto baskets with whipped goat cheese filling with a fun holiday drink like the Cranberry Moscow Mule and a fresh baguette. Your guests will be asking for the recipe when they leave.
- 12 slices thinly sliced prosciutto
- 4 oz. goat cheese softened
- 4 oz. ricotta cheese
- 3 T. heavy cream
- 2 T. fresh thyme, leaves only
- ⅓ c. pistachios, chopped
- 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.
1 Comment
tasty looking recipe