Goat Cheese Filled Prosciutto Baskets
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. Serve immediately.