Makes 10 canapés 30 x 10cm2 filo sheets 50g butter, melted 5 slices Parma Ham crushed walnuts, to serve grated Parmigiano Reggiano cheese, to serve Filling: 100g ricotta cheese 1 egg, beaten pinch grated nutmeg 30g grated Parmigiano Reggiano cheese 30g chopped walnuts 2 tbsp chopped basil leaves 100ml single cream 3 tbsp green pesto Pinch black pepper
· Preheat the oven to 175oC · Grease the moulds of a cupcake tray with melted butter · Brush squares of filo pastry with melted butter and carefully push into each mould · Repeat with a further two squares of filo pastry until you have 10 pastry cases, each three layers thick · Combine all the ingredients for the filling and carefully divide between the pastry cases · Bake in the oven for 13-16 minutes until the tops are firm to the touch and golden brown · Allow to cool then top each with crushed walnuts, grated Parmigiano Reggiano cheese and half a slice of Parma ham Cook's tip: for bite size canapés, use smaller squares of fill party to line the moulds of a mini muffin pan. The filling mixture should make enough for 18-20 canapés Recipe courtesy of the Parma Ham Consortium