Baked Prosciutto Cups

Baked Prosciutto Cups

a one-bite wonder

This prosciutto cup recipe packs quite a punch. Between the saltiness of the prosciutto, the sweet creaminess of the mascarpone cheese and the fresh taste of the melon, you are in for a treat. Not only that, but they make for a beautiful presentation, are super easy to make, and will surely impress all of your friends.

A great main dish to serve with these Baked Prosciutto Cups is Chicken with Asparagus and Artichoke Pesto. Complete your meal with a fun and easy dessert like Banana’s Foster.

cooking information

  • Yield: 12
  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes

all ingredients

  • 4 Slices Prosciutto
  • 1 Cup Mascarpone Cheese
  • 1/2 Cantaloupe
  • 1 Cup Balsamic Vinegar

recipe instruction

1. Preheat oven to 500 degrees.

2. In a small non-stick sauté pan, add the balsamic vinegar and turn to high heat. In doing this, you are reducing the balsamic into a syrup. After about 10 minutes, it will be finished and will have reduced to a thick syrup. You will know your balsamic is finished when you dip a spoon into the syrup, draw a line through the syrup on the back of the spoon and it holds the line (meaning the syrup does not run back together).

3. While your balsamic is reducing, separate your individual prosciutto slices. Cut each slice into 3 equal pieces – cut them in to squares, not length-wise.

4. Using a small muffin tin, press the prosciutto squares into the individual cups. If the prosciutto tears while you are pressing it into the small cups, not to worry, as they will end up shrinking as they bake and will hold together.

5. Bake your prosciutto cups for 5 minutes. They will turn crispy brown, and shrink. If you are not serving immediately, put back in the oven to reheat – 2 minutes.

6. Remove the fruit of the cantaloupe from its skin and dice your cantaloupe into small cubes.

7. Put the mascarpone cheese in a resealable plastic bag and cut a small tip of one of the corners. The plastic bag will act as your piping bag!

8. To assemble: remove the prosciutto from mini muffin tins, pipe about 1 teaspoon of mascarpone cheese into the prosciutto cups, add 3-4 melon cubes on top. Drizzle with the syrupy balsamic.

cooking tips

  • If you do not have a piping bag, use a resealable plastic bag with a cut corner.
  • Use your small muffin tin to make mini Parmesan Tuilles (see my recipe) – great presentation at a party!
  • Substitute strawberries – or any fresh fruit – if you do not like melon.

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