Preheat oven to 190C/375F/Gas 5 and spray a 24-cup mini-muffin pan with non-cook cooking spray. Set aside.

Cut prosciutto slices in half lengthwise to create 24 long, thin strips.

Take one thin strip of prosciutto and place is across an empty muffin cup, with the middle of the strip over the mid-point of the cup. Press the center of the prosciutto strip into the bottom of the cup. Carefully fold and wrap one end of the prosciutto around one interior side of the cup until it overlaps the prosciutto on the opposite side. Repeat with the opposite side of the prosciutto so that the exposed areas of the muffin cup are covered to form a “basket.”

Repeat this process with the remaining 23 muffin cups.

Place muffin pan in the preheated oven and bake for 9-10 minutes. Keep an eye on them while they bake so they don’t overcook. The edges of the prosciutto will start to brown when ready.

While the prosciutto baskets are baking, combine the goat cheese, ricotta cheese, heavy cream, and thyme leaves in a medium bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.

Remove the muffin pan from the oven and cool for several minutes before transferring each prosciutto basket to a plate lined with paper towels. Flip each basket after a couple minutes and blot carefully to remove excess grease. When complete, transfer baskets to a large serving platter.

Once prosciutto baskets are cool to the touch, transfer the cheese mixture to a pastry bag fitted with a tip. Carefully pipe the goat cheese mixture into each prosciutto basket.

Top each cheese-filled prosciutto basket with some chopped pistachios and serve immediately. Enjoy!