Basil, ricotta and parma ham quiches

Makes 10 canapés
Ingredients 

2 filo sheets 30 x 10cm

50g butter, melted

5 slices Parma Ham

Crushed walnuts, to serve

Grated Parmesan, to serve
 
For the filling
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
Method
1.
Preheat the oven to 180°C/R4. Grease the moulds of a cupcake tray with melted butter.
Cut the filo into small even-size squares. Brush the 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 of filo.

2. 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
 
Cook's tip  For bite-size canapés, use smaller squares of filo pastry to line the moulds of a mini muffin pan. The filling mixture should make enough for 18-20 small canapés.
 
Photograph Steve Lee. Recipe courtesy of Dialogue Agency www.dialogueagency.com
 
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