Gluten Free Ricotta and Proscuitto Pies

Gluten Free Ricotta and Proscuitto Pies

A gluten free ricotta and proscuitto pies recipe really enjoyable to boot !

5 slices prosciutto

400g fresh ricotta

6 sprigs fresh thyme, leaves picked

1 bunch chives, coarsely chopped

Preheat the oven to 180°C/gas mark 4. Line the base and sides of each muffin tin with prosciutto.

Combine the ricotta, thyme and chives in a bowl.

Distribute the mixture evenly between the holes and bake for 15 minutes until set.

Remove the tray from the oven and set aside for another 15 minutes to cool before serving.

Optional: Season ricotta, thyme and chives with sea salt and pepper. Bake topped with some halved cherry tomatoes

Recipe from 4 Ingredients Gluten Free by Kim McCosker and Rachael Birmingham

As Seen On The Channel 4 Website