Filled with some of our favorite summer flavors, these delightfully crisp prosciutto cups are the easy, so-snackable appetizer you need in your life right now. A mini muffin pan is all you need to transform prosciutto into perfectly crisp vessels for a vibrant summer salad. Sweet, ripe melon and peaches, refreshing cucumber, and rich mozzarella cheese—all tossed in a bright balsamic vinaigrette—create the perfect flavor balance to the salty pork cup that holds them. Top the whole shebang off with fresh basil and toasty pecans for a wow-worthy snack that takes a matter of minutes to make.
12 thin prosciutto slices (about 8 oz.)
1 cup 1/2-in.-diced cantaloupe
1 cup 1/2-in.-diced peach (from 1 large peach)
1/2 cup 1/4-in.-diced English cucumber (from 1 cucumber)
1/2 cup 1/4-in.-diced fresh mozzarella cheese
1 tablespoon extra-virgin olive oil
2 teaspoons white balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons finely chopped pecans
2 tablespoons minced fresh basil
How to Make It
Preheat oven to 425°F. Turn a 12-cup miniature muffin pan upside down. Wrap 1 prosciutto slice around the outside of each muffin cup to create a cup shape. Place muffin pan on a rimmed baking sheet, and bake in preheated oven until browned and slightly crisp, 5 to 7 minutes. Remove prosciutto cups and place on a platter.
Stir together cantaloupe, peach, cucumber, cheese, oil, vinegar, salt, and pepper in a medium bowl. Fill prosciutto cups evenly with cantaloupe mixture. Top evenly with pecans and basil.