Don’t you just love when a recipe comes together? I had seen the idea of making these little prosciutto cups in a magazine over the holidays and I knew I wanted to make them for this site. You could literally put anything in these delightful mini cups, but I was craving the classic pairing of prosciutto and melon and I added in a sprinkle of basil to liven up these incredibly tasty and bite-sized little appetizers. They are also a breeze to make, so you should definitely try this at home.
Prosciutto Melon Cups (Serves 4):
6 paper thin slices of prosciutto
1 cantelope
1 bunch of fresh basil, chopped
Preheat oven to 350 degrees. Take the six slices of prosciutto and cut in half to make 12 pieces. Spray mini-muffin pan with cooking spray. Arrange prosciutto slices in each muffin cup. Bake in oven for 7-8 minutes. Take prosciutto out of the oven and let cool for 2 minutes. While prosciutto is baking, cut cantaloupe in half and scoop out the seeds. Using a melon baller, scoop out flesh of cantaloupe. Chop basil. When cups are cool, remove from pan and fill with one melon ball each. Sprinkle top of cups with basil. Serve at room temperature.
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This looks great. Who could resist an appetizer that is this cute. I’m sure it is delicious too. Well done!