Recipes | Basil, ricotta and walnut Parma Ham cocktail quiches

Recipes | 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


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.

Consorzio del Prosciutto di Parma
Consorzio del Prosciutto di Parma - Largo Calamandrei, 1/A - 43100 Parma - Italy - Phone: 0521.246211 - Fax 0521 243983
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