Baked Ricotta & Prosciutto Pies

 

Makes 12

A recipe from the gorgeous Perditta O’Connor.

 

• 5 slices prosciutto

• 400g / 1 lb. fresh ricotta

• 6 sprigs fresh thyme, leaves picked

• 1 bunch chives, chopped

 

Preheat oven 180C / 350F. Line the base and interior of each mini-muffin pan with the prosciutto. Combine ricotta, thyme and chives in a bowl. Distribute mixture evenly into muffin sections and bake for 15 minutes or until set. Remove tray and set aside for another 15 minutes to cool before serving.

 

Optional: Season with sea salt and pepper and bake topped with one-half of a cherry tomato.

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