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Traditional Italian Ricotta-Filled Prosciutto Baskets

Italian Ricotta-Filled Prosciutto Baskets

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Course: Recipes
Cuisine: Italian Appetizer
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24
Calories: 59kcal
Author: dana vento


  • Your favorite non-stick cooking spray
  • 12-14 thinly sliced prosciutto pieces perhaps a few extra in case you have a tear
  • 4 oz. each of ricotta cheese
  • 3 oz. mascarpone cheese
  • 2 Tablespoons. heavy cream
  • 1 Tablespoon each: basil and oregano (optional but so tasty - you could eliminate both or add both or you could use 2 tablespoons of Thyme to replace both)
  • A Pinch of Sea salt
  • Freshly MIlled Black Pepper To taste.
  • 1/3 c. salted pistachios chopped.


  • Preheat your oven to 375°F.
  • Next, spray your 24-cup mini-muffin pan with your non-stick cooking spray.
    mini muffin tin upclose
  • Take care to not overspray and you could additionally use a pastry brush to make sure the tins are coated rather than spraying too heavy (and getting that cooking spray taste (even no flavor does this) on your food)
  • Set this prepped pan aside.
  • Now it's time to cut that the sliced prosciutto.
  • Simply put, place the prosciutto on a cutting board and cut the prosciutto slices in half lengthwise.
  • Now you will have 24 long, thin strips on 12 original slices.
  • Hold the extra 2 pieces in reserve in case you need to 'mend' a filled cup, you may NOT need these.
  • First, take A strip of prosciutto and place it across an innermost empty muffin cup. ( I work from the inside out when making these, it's just easier but you don't have to).
  • This strip should be 'centered' over the middle of the cup.
  • Now, press the center of the prosciutto strip into the bottom of the cup.
  • Last, fold and wrap one end of that piece of prosciutto around one interior side of the cup until it overlaps the
    prosciutto on the opposite side.
  • Now, repeat this again with the second piece of prosciutto, to cover all areas of the muffin cup.
  • Accordingly, you have now formed a basket. (remember you will be filling these.
    *ALTERNATE INSTRUCTIONS (cut the prosciutto into three strips, place one strip in, then make an 'x' while adding the second piece and repeat again with the 3rd piece to cover an area not covered. The basket is then complete.
  • In the same way, continue the aforementioned basket making for the next 23 muffin cups.   
  • Then, once complete, you will transfer the baskets into the oven to bake.
  • Bake for about 9-10 minutes, or as soon as the prosciutto browns.
  • Use the time while the baskets are baking to make the cheese filling.
  • First, combine the ricotta and mascarpone, heavy cream, and spices.
    pepper and mascarpone ricotta
  • Second, Mash, and mix so well.
  • Third, season with salt and pepper atop.
  • Now you can fill the pastry bag (use a wide tip like a plain round) with the mixture and set aside.

    Once the baskets are done baking, remove them from the oven.
  • Allow these baskets to cook at least 10 minutes before transferring.
  • While they are cooling, prepare a plate to place these baskets on.
  • However, before you place the baskets on the plate, remove each one-by-one and blot ever so carefully with a paper towel to remove the grease (as though it was bacon)
  • Then, place each blotted basket onto the serving tray.
  • Now, take the prepared filling pastry bag, and pipe the ricotta mascarpone mixture into each.

    After each basket is filled, lightly top with chopped pistachios.
  • These will need to be served immediately and do NO taste good refrigerated as the prosciutto has been cooked (think of it like bacon).
    Prosciutto baskets
  • Enjoy ~ Dana


Cut the recipe in 1/2 to make fewer.
These do NOT hold well in the refrigerator as prosciutto is so similar to cooked bacon and that tastes nasty cooked and refrigerated.


Serving: 1g | Calories: 59kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 472mg
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