Prosciutto Cheese Bites

Football season is upon us, and you need the perfect easy, delicious recipe to make this Sunday. Tired of the same old snacks and looking for something new and exciting? For easy to make, savory finger food, look no further than these prosciutto cheese bites.

While you’re enjoying the cooler weather and the big game, soybean farmers are spending this time of year out in the fields for harvest. More than 230 million bushels of soybeans are harvested each fall in South Dakota. That’s about 13.8 billion pounds of soybeans. Those soybeans go on to produce things like the protein-packed animal feed that feeds the dairy cattle that produce the milk that goes into the cheese in this unforgettable treat. They even go back into the football field itself. The turf at the Sanford Jackrabbit Athletic Complex at South Dakota State University is made from a soy-based product.

You can find this recipe and many more cheesy delights at


Prosciutto Cheese Bites

Course Appetizer
Servings 15 people


  • 1/2 cup ricotta cheese low-fat
  • 1/4 cup mozzarella finely shredded
  • 1 Egg large
  • 2 tablespoons crushed pineapple drained
  • 1 tablespoon Parmesan shredded
  • 1 tablespoon Green Onion finely chopped (greens only)
  • 1/4 teaspoon dried mustard
  • 3 oz. prosciutto
  • 1 1.90 ounce package mini fillo shells


  • Preheat oven to 350° F.
  • Combine ricotta, mozzarella, egg, pineapple, Parmesan, green onion and dried mustard in a medium bowl.
  • Slice prosciutto in half and line mini fillo shells. Fill each shell with about 1 tablespoon cheese mixture and bake for 12 to 15 minutes or until tops are golden.


Daily Values
2% vitamin A
4% calcium
0% vitamin C
2% iron
Nutrition Facts per Serving
Calories: 50
Protein: 4 g
Carbohydrates: 3 g
Saturated Fat: 1 g
Cholesterol: 25 mg
Sodium: 210 mg
Dietary Fiber: 0 g
Sugars: 1 g
Fat: 3 g
Trans fats: 0 g