Ingredients
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
Method
-
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.
Looking for new party food ideas? Check out the articles below!
Top 10 dinner party menu ideas
These garlic bread scrolls will steal the show at your next dinner party
Be the talk of your next shindig with these Cadbury Caramilk Martinis
Get the party started with this creamy French onion cob loaf dip
Unsure of what to pack for your picnic? Here are some perfectly easy ideas
