Christmas may have just passed but there’s still some time left for entertaining before the new year begins. If you’re looking for a savory appetizer for your gathering then look no further. Goat Cheese Filled Prosciutto Baskets look fancy enough for any gathering but require only a few ingredients and a little effort. The gooey cheese filling complements the salty prosciutto, making these Prosciutto Baskets with Whipped Goat Cheese Filling a perfect appetizer. Here’s instructions on how to make them.
Goat Cheese Filled Prosciutto Baskets
This recipe requires 30 minutes of prep time and yields 24 appetizers.
Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.
- 24-cup mini muffin tin
- small glass mixing bowl
- measuring cups
- measuring spoons
- sandwich bag
Tip: The trick to making these prosciutto baskets 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. If possible, have your prosciutto sliced by your grocery store’s meat department instead of in the ready-sliced packages.
- 12 slices thinly sliced prosciutto
- 4 oz goat cheese, softened
- 4 oz ricotta cheese
- 3 tbsp heavy cream
- 2 tbsp fresh thyme, leaves only
- 1/3 cup pistachios, chopped
Preheat the oven to 375 degrees f.
Cut the 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 it 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 the above process with the remaining 23 muffin cups.
Bake the prosciutto baskets for 9-10 minutes. Be careful not to let them overcook, you’ll know when they’re finished because the edges of the prosciutto will start to brown when ready.
Remove the pan from the oven and allow it to cool for a couple minutes.
Transfer each basket to some paper towels in order to remove excess grease. Turn each basket after a minute or two. Once all of the excess oil has been removed, transfer the baskets to a platter.
Place the goat cheese, ricotta cheese, heavy cream, and thyme leaves into a glass mixing bowl and stir or whisk until thoroughly combined.
Once the prosciutto baskets have cooled to the touch, transfer the cheese mixture to a plastic sandwich bag.
Cut a small tip off one corner of the bag and pipe cheese mixture into each prosciutto basket.
Top each cheese-filled basket with chopped pistachios.