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. 

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary test

active:
30 mins
total:
30 mins
Yield:
Serves 6 (serving size: 2 filled prosciutto cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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