Baked Prosciutto Melon Cups
Take this Italian classic to the next level in this unique and fun-to-serve way! Our Baked Prosciutto Melon Cups combine that irresistible sweet melon and salty cured ham combo into a hand-held little bite complimented by creamy goat cheese and fresh basil. It’s sure to be a unique and loved new appetizer!
Wrap up an epic summer season with our latest and greatest new appetizer! It takes one of my favorite flavor combinations and turns it into a super fun-to-serve and fun-to-eat crispy little cup bursting with flavor! Our new Baked Prosciutto Melon Cups hits all the notes. It hits all the right textures from a crispy cup to tender melon and creamy cheese, plus the most delectable combination of salty, sweet, herbal, and tart flavors! This is a winning app that will be sure to impress!!
Ingredients Needed
- Proscuitto – Thinly sliced pieces of this salty cured Italian ham. This is the brand that we like, more notes about the kind of prosciutto to use and how much can be found below in this post and in the recipe card.
- Cantelope – The sweetness of this soft melon is the perfect compliment to prosciutto.
- Goat Cheese – Just a little touch of this creamy slightly tart cheese helps to cut some of the saltiness of the prosciutto and add another texture.
- Basil – This adds the most delicious and complimentary herbal touch.
- Olive Oil and Lemon Juice – Just a touch to coat the melon and tie it all together!
Easy to Make
Create the Cups
This is the “hardest” part of these delightful little prosciutto cups as you want to ensure that the thin slices of prosciutto are placed in the muffin tin just right to create the little cups. Important to keep in mind is that once baked, the prosciutto will shrink. The baking of the prosciutto is key though to make crispy and delicious little cups that will hold the cheese and melon.
Prosciutto Cup Making Tips
We’ve recipe-tested this multiple times with different brands and sizes of prosciutto. We have found that what works best is to use a larger sliced prosciutto to be able to use just one slice per cup.
First, drape the slice of prosciutto over the tin cup and then wrap the two edges around the edge of the tin cup to create a cup shape.
To ensure that “cup” shape, cover the bottom of the tin cup, mostly. It’s ok if it’s not completely covered and if there’s a little bit of an opening – you can use another small piece to cover that up.
Because prosciutto is cut so thinly, it can often break apart. If you have small pieces that break off, they can be used as “patchwork” to fill in gaps or holes inside the cups. Those extra pieces won’t work as well for the edges of the cups as once baked, they will easily fall off.
It is ok – and actually better – if you have some overhang of the prosciutto because as it bakes, it will shrink.
Ball and Dress the Melon
While the cups are baking, it’s time to create the melon filling! Use the smallest end of a melon baller to scoop out these adorable little melon balls.
Add them to a bowl and mix with basil a touch of oil and lemon and you have a fresh and bright filling for these Prosciutto Melon Cups!
Fill
The final step for these adorably delicious little hand-held bites is to fill them! Add a little smear of creamy goat cheese then two little balls of the lightly dressed and basil melon and you’re done!
Baked Prosciutto Melon Cups! So crispy with such an incredible balance of flavors with the sweet melon and salty prosciutto but with the cheese and basil to cut both just enough for an amazing mouthful of complimentary flavors and textures!
These are SO fun to serve and even more delicious to eat!
You Also Might Like
- Pea Prosciutto Salad
- Turkey Taco Cups
- Easy Tomato Bruschetta
- Pita Chips From Scratch
- Kimchi Deviled Eggs
- Whipped Feta Arugula Crostini
One of the cutest and most unique ways to serve this iconic flavor combination and surely one that no one else will be bringing to the party!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Baked Prosciutto Melon Cups
Ingredients
- 12 slices thinly sliced prosciutto about 5 oz
- 24 balls cantaloupe about 1/3 of a melon
- 1/4 cup fresh basil packed, about .25 oz, minced
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- 1 oz goat cheese
Instructions
- Preheat Oven: Preheat oven to 350 degrees F. Set out muffin tin.
- Make Prosciutto Cups: Gently separate the prosciutto slices one at a time (do your best to keep them fully intact) and gently drape the prosciutto over one of the muffin indents (is that what they're called?). Gently press the prosciutto to the bottom and then with each end, gently wrap it around the top part of the indent to form a cup shape. The prosciutto will shrink when it bakes, so having some of the prosciutto hang over the top edges is ideal. Repeat with all 12 slices of prosciutto. (See recipe notes)
- Bake: Add tray to the oven and bake in the center rack for 10 minutes. Let cool for at least 5 minutes.
- Prep Melon: While the prosciutto is baking, ball the melon and add to a medium-sized bowl. Add olive oil and lemon juice and mix and then add the fresh minced basil and mix.
- Fill Cups: Once the prosciutto is cooled, one by one, use a knife to spread a small amount of goat cheese to the bottom of the crispy baked cup and top with 2 melon balls. Repeat with the remaining prosciutto cups.
- Enjoy!
Super simple to make and bursting with flavor! Our guests at the Sinclair Inn B&B love them on our breakfast buffet menu!
So happy to hear you and your guests enjoy them! Thank you for sharing! đŸ˜€
I would like to try these with both rock melon and watermelon, would that work?
Hi Geoff! Definitely! Enjoy and please let me know what you think!
Loved this recipe! Easy and delicious. My friends loved it too.
So great to hear! Thanks so much for sharing!