Ricotta and Prosciutto Potato Gem Cups, gluten-free
Updated: Sep 27
These Ricotta and Prosciutto Potato Gem Cups are crispy, cheesy and loaded with flavour. Golden potato gem cups are filled with melted cheddar, creamy ricotta, savoury prosciutto and juicy cherry tomatoes, then finished with fresh greens and cracked pepper. Easy to make and naturally gluten-free, they’re perfect for parties, entertaining or a fun lunch or snack.
ABOUT THESE RICOTTA AND PROSCIUTTO POTATO GEM CUPS
Potato gems make a quick and easy base for these bite-sized cups. Once baked and pressed into a muffin tray, they become golden and crisp, with melted cheddar helping hold everything together.
The combination of creamy ricotta, salty prosciutto and fresh tomato makes them simple enough for everyday eating but impressive enough to serve when entertaining.
Watch How to Make It
TIPS FOR THE BEST POTATO GEM CUPS
Shape while hot: Press the potato gems into a cup shape immediately after their first bake while they’re still soft. The base of a small glass that fits inside the muffin cups works well.
Muffin tray size: This recipe uses muffin cups approximately 7 cm in diameter. If yours are smaller or larger, adjust the number of potato gems accordingly.
Keep the toppings fresh: Add the ricotta, prosciutto, tomato and greens after the potato cups have finished baking.
Vegetarian option: Leave out the prosciutto and add roasted vegetables or sautéed mushrooms instead.
MEAL PREP & STORAGE
The potato gem cups can be baked ahead and stored in an airtight container in the refrigerator. When ready to serve, reheat them in the oven until hot and crisp, then add the ricotta, prosciutto, tomato and fresh greens. For the best texture, store the toppings separately and assemble just before serving.
SERVING SUGGESTIONS
Serve warm as an appetiser or finger food for parties and gatherings, or pair with a fresh salad for an easy lunch. They’re also great as part of an appetiser platter alongside dips, olives, cheeses and fresh vegetables.
Other Appetisers
Ricotta and Prosciutto Potato Gem Cups, gluten-free
Makes 16 | Prep 10 minutes | Cook 25 minutes
2 x Muffin Cup Tray with 8 cups in each measuring 7cm in diameter
INGREDIENTS
1 x 900g frozen potato gems (tater tots), gluten-free
1 cup (100g) Cheddar or tasty cheese, grated
½ cup (100g) Ricotta cheese
8 slices of shaved prosciutto, pulled apart into strips
8 cherry tomatoes, cut in to quarters
Microgreens or baby rocket to garnish
Olive oil or avocado oil spray
Freshly cracked pepper
INSTRUCTIONS
1. Preheat and Prepare: Preheat oven to 220°C fan forced. Lightly spray 16 muffin cups with olive or avocado oil.
2. Bake and Shape: Place 5 potato gems into each muffin cup and bake for 10 minutes. Remove from the oven and, using the base of a small glass that fits inside the muffin cups, press the softened potato gems firmly into the base and sides to form a cup.
3. Add the Cheese: Divide the grated cheddar evenly between the potato cups and bake for a further 15 minutes, or until golden and crisp. Allow to cool in the tray for 3 minutes.
4. Fill and Serve: Add ricotta, prosciutto and cherry tomato to each cup. Garnish with microgreens or baby rocket, season with freshly cracked pepper and serve.
Note for Portion Adaptation: The number of potato gems in each muffin cup will depend on the size of the muffin cups. If your muffin cups are smaller or larger than the specified 7cm in diameter, feel free to adapt the portions accordingly to ensure the perfect balance of flavours in each bite.
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Recipe and Photography Margaret Pahos @CreateCookShare
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