Prosciutto Appetizers Idea
It may be time for the holidays but you don’t need to use a holiday as an excuse to make these. This Stuffed Prosciutto Appetizer is easy, decadent, and looks pretty darn fancy.
An added bonus? It’s keto friendly. Each serving has under one gram of carbohydrates so you won’t be breaking your keto|low carb diet by eating one (or three).
Before you head to the grocery store to stock up on ingredients, you need to make sure you buy the correct prosciutto. There are two types:
According to Eataly:
Prosciutto cotto, or “cooked ham,” is bright pink in color and lighter in flavor than its crudo cousin. This prosciutto is slowly cooked at controlled temperatures, then cut into tender, moist slices. Sometimes prosciutto cotto is seasoned or brined with herbs, spices, and even truffles for an added flavor twist.
Seasoned and dry-aged to perfection, prosciutto crudo is never cooked (hence the name crudo which means “raw” Italian). It has a deep red color, marbled with streaks of flavorful fat. Each paper-thin slice is delicately sweet yet intensely flavorful. Serving prosciutto crudo in ultra-thin slices is an intentional decision: as you place a slice in your mouth, the fat melts on your tongue, leaving behind an irresistible texture while the lean part offers your palate a sweet, yet salty, flavor.
If you figured out that you need Prosciutto Crudo for this recipe, you would be correct! It’s thin dimension and intense flavor make it a perfect complement to the cheeses used in this recipe.
By topping this appetizer off with pistachios, we give these tasty bites a subtle bit of crunch with a dash of salty flavor. It’s a delicious combination.
If goat cheese isn’t your thing, I found an awesome list of ingredients you can substitute. Cream cheese and mascarpone would be my top two recommended substitutions. They both have the right texture and flavor and won’t alter the overall taste.
If you’re ready to make these, you can download a copy of the recipe below. If you’d like to save this post for later, pin it to your favorite food board on Pinterest.
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- 12 slices thinly sliced prosciutto
- 4 oz. goat cheese, softened
- 4 oz. ricotta cheese
- 3 tablespoons heavy cream
- 2 tablespoons fresh thyme, leaves only
- 1/3 cup 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.
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