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

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

• Preheat the oven to 175^oC
• 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

Cook’s tip:  for bite size canapés, use smaller squares of fill party to line the moulds of a mini muffin pan. The filling mixture should make enough for 18-20 canapés.