12 thin slices prosciutto
500g fresh ricotta
¾ cup shredded parmesan
2 eggs, lightly beaten
½ cup drained, Tuscan antipasto mix, chopped
2 green spring onions, finely chopped
1/3 cup finely chopped fresh parsley
Spicy tomato relish, mixed salad leaves and cherry tomatoes, to serve
Grease a 12-hole muffin pan (1/3-cup capacity). Line each hole with a slice of prosciutto.
Place ricotta, ½ cup parmesan, eggs, antipasto mix, onions and parsley in a large bowl. Mix well. Season with pepper. Divide evenly among holes. Sprinkle with remaining parmesan.
Cook in a moderate oven (180C) for about 25 minutes, or until golden and filling is set. Remove. Stand in pan for 5 minutes.
Serve warm with relish, salad leaves and cherry tomatoes.