Ricotta and Prosciutto Potato Gem Cups, gluten-free

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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
Note: If muffin cups are smaller or larger, adapt portions accordingly.
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 and spray each cup in the muffin tray with olive oil (brush as well if needed).
2. Bake and Shape: Place 5 potato gems into each muffin cup (cups measure 7cm in diameter) and bake for 10 minutes. Then remove from the oven and using at the bottom of a small glass cup that will fit into the muffin cups, press down and ‘mash’ the potato gems into a cup shape.
3. Cheese Infusion: Place a tablespoon of grated cheddar into each cup and bake for a further 15 minutes. Allow to cool for 3 minutes.
4. Layer and Garnish: Add and load into each potato gem cup a teaspoon of ricotta, strips of prosciutto, diced tomatoes, a few microgreens, sprouts or baby rocket to garnish. Season with 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 flavors in each bite.
#glutenfreeappetisers #glutenfreefood #coeliac

[@bernadettetrujillo1000]

Looks eo delicious and easy