4 slices prosciutto, divided into three squares each
generous handful of baby spinach, chopped
¾ cup (180 mL) homemade or store-bought tomato sauce
300 g (about 1 cup, 250 mL) Saputo Ricotta Fiorellacheese
1 250 g (8.8 oz) package Saputo Mozzafinadi latte cheese
12 cherry tomatoes, halved
Extra-virgin olive oil
Fresh basil, to serve
Preheat the oven to 375°F. Oil a 12-cup muffin pan.
Line each muffin cup with one wonton wrapper. Place a piece of prosciutto over each wonton, then divide the chopped baby spinach between the cups. Add a tablespoon (15 mL) of tomato sauce, then a generous spoonful of RicottaFiorellacheese in each cup. Divide the ball of Mozzafinadi latte cheese to place a piece of it over each bite, then top with two cherry tomato halves. Finish with a drizzle of extra-virgin olive oil and some freshly ground black pepper, to taste.
Bake for about 20 minutes, or until the filling is bubbly and the bites are golden brown. Remove from the oven and let cool for 15 minutes before unmolding. Decorate with fresh basil leaves and serve.