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Cheesy Prosciutto Filo Shells | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: 10 filo shells.
  • Time Estimate: 35 minutes.
  • Storage Notes: Not applicable - this will be gone instantly.
  • Difficulty: Easy.

Contender for best appetizer ever? We vote yes - easy to make and impossibly delicious. For an appetizer this good, do it correctly. Put on a nice shirt or dress, serve these on a fancy Emile Henry appetizer platter, then sit back and watch your guests devour these instantly. 

Ingredients 

  • 1 package mini filo shells
  • Around 10 slices of prosciutto
  • 1/3 of a small round of good goat cheese
  • Around 2 oz of mozzarella
  • 1 oz Lemon Rosemary Sea Salt
  • 1 oz Taste of Provence
  • 3-4 leaves of basil
  • 1 oz olive oil
Directions
    • Gather your ingredients, and preheat oven to 500F.
    • Arrange filo shells on a baking tray, and lightly drizzle with olive oil.
    • Rough chop goat cheese, mozzarella, and prosciutto.
    • Loosely combine prosciutto with goat cheese, and stuff into each shell, then top with mozzarella.
    • Sprinkle each lightly with both Taste of Provence and Lemon Rosemary Sea Salt, then pop in the oven for around 8 minutes, or until cheese has melted.
    • Remove from oven, rough chop basil, and sprinkle on top.
    • Arrange on that appetizer platter, and serve while still warm.
    • Devour.
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