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.

Makes 10 canapés

30 x 10cm 2 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

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