Impress your guests with this elegant yet easy appetizer of whipped goat cheese stuffed prosciutto cups topped with crushed pistachios.
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While these Whipped Goat Cheese and Pistachio Stuffed Prosciutto Cups appetizers look complicated, they’re really not. You’re just lining your mini muffin tin with prosciutto slices which you tuck into the muffin wells to form a cup or basket. Bake them, cool them, and then fill them with the yummy cheese mixture that you make while the prosciutto cups are baking.
Crush some pistachios for a garnish. I like to leave about 1/3 of cups without the garnish, especially if you’re making these for a party, since some folks may have nut allergies.
Tip: If possible, have your prosciutto sliced by your grocery store’s meat department instead of in the ready-sliced packages. You don’t want the slices paper thin, or they’ll fall apart as you manipulate them.
- 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
- Preheat oven to 375 degrees.
Cut prosciutto slices in half lengthwise to create 24 long, thin strips.
- Grease or spray a 24-cup mini-muffin tin with olive oil. 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 “cup” or “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 cup to paper towels to remove excess grease. Flip each cup after several minutes. Once all excess oil has been removed, transfer prosciutto cups 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 cups 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 cup. Top each cheese-filled cup with chopped pistachios.
Transfer to a serving platter and serve immediately.
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