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The Hood Magazine

Prosciutto Cheese Bites

Nov 28, 2016 10:00AM ● By Hood Magazine


  • 1/2 cup low-fat ricotta cheese
  • 1/4 cup mozzarella, finely shredded
  • 1 large egg
  • 2 tablespoons crushed pineapple, drained
  • 1 tablespoon Parmesan, shredded
  • 1 tablespoon green onion, finely chopped (greens only)
  • 1/4 teaspoon dried mustard
  • 3 ounces prosciutto
  • One 1.90 ounce package mini fillo shells



Preheat oven to 350 degrees.

Combine ricotta, mozzarella, egg, pineapple, Parmesan, green onion and dried mustard in a medium bowl.

Slice prosciutto in half and line mini fillo shells. Fill each shell with about 1 tablespoon cheese mixture and bake for 12 to 15 minutes or until tops are golden.



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