Baked Prosciutto Melon Cups

a plate with two baked prosciutto cups with melon and basil.

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5 from 3 votes

This classic flavor combination in a new and unique and fun way to eat and serve!

Course Appetizer

Cuisine Italian-Inspired

Diet Diabetic, Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Calories 163kcal

Author Tracy

Equipment

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!

Video

Notes

Make Ahead

Prep the melon in advance and store it in the fridge for up to 2 days.

For the best crisp of the prosciutto, bake within a few hours of serving.

Storage

Store in the fridge for up to 3 days.

Substitutions

Goat Cheese: Another creamy cheese like ricotta or even cream cheese would be a good alternative.

Serve without Cheese

You can also omit the cheese for these for a simpler version. My kids enjoy these most with just the melon, but I prefer the little bit of cheese to cut some of the saltiness of the prosciutto.

Tips for Creating Cups

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. 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.

Nutrition