Extremely Sunday morning stuff here, folks:
This is a great little idea for a nice brunch item, but as other users have noted, it's far too salty. There are ways to cut the salt though. For starters, don't use prosciutto - use a ham that's less salty. Another option is to use cheese with a lower salt content and for heaven's sake - do not put any more salt on them.
I'll make it again but will use a different type of ham and a sweeter cheese. I think it's still a good recipe, just needs tweking. Top tip: run a knife around the edge of the tin but take the nest out using a table spoon. I made four and all came out easily using this method. I'm giving the recipe a two out of four. It's by no means a disaster and can be made better, but the saltiness is incredibly overpowering.
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