Basil, Ricotta And Walnut Parma Ham Cocktail Quiches

These fresh cocktail quiches are the perfect light bite to start the spring season.

Simply combine Ricotta Cheese with egg, nutmeg, Parmigiano Reggiano, walnuts, basil leaves, single cream, pesto and season. Separate the mixture between the pastry cases and bake until golden brown.

Once cool, top the quiches with crushed walnuts, grated Parmigiano Reggiano and a slice of Parma Ham.

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma.  Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin.  The Ducal Crown is now a certification trademark.

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Basil, Ricotta and Walnut Parma Ham Cocktail Quiches

Makes 10 canapés

30 x 10cm2 filo sheets
50g butter, melted
5 slices Parma Ham
crushed walnuts, to serve
grated Parmesan, to serve

100g ricotta cheese
1 egg, beaten
pinch grated nutmeg
30g grated Parmesan cheese
30g chopped walnuts
2 tbsp chopped basil leaves
100ml single cream
3 tbsp green pesto
Pinch black pepper

Preheat the oven to 175oC
Grease the moulds of a cupcake tray with melted butter
Brush squares of filo pastry with melted butter and carefully push into each mould
Repeat with a further two squares of filo pastry until you have  10 pastry cases, each three layers thick
Combine all the ingredients for the filling and carefully divide between the pastry cases
Bake in the oven for 13-16 minutes until the tops are firm to the touch and golden brown
Allow to cool then top each with crushed walnuts, grated Parmesan and half a slice of Parma ham

Consorzio del Prosciutto di Parma
Photography: Steve Lee
Recipe and Food Styling: Jocelyn Barker, Dialogue Agency

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