Crispy Caprese Prosciutto Cups are a fun and easy appetizer! Not only are they stunning, they are flavor packed and the perfect mix of textures. Thin and crispy prosciutto cups are filled with creamy mozzarella, fresh tomatoes, and a tangy balsamic dressing. All topped with a sweet and sticky balsamic glaze for the ultimate two bite appetizer.
Caprese Prosciutto Cups Recipe
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If you are looking for a show-stopping appetizer that everyone will love you are in for a treat! These cute and easy prosciutto cups are an impressive and delicious appetizer for family get togethers, game days, summer entertaining, and holiday parties!
The best part about this appetizer recipe is that they are so easy to make! All you need is a muffin tin, 7 ingredients, and 10 minutes of cooking time. They are one of the fanciest looking appetizers that no one will know only took you 10 minutes to make!
What are Caprese Prosciutto Cups
These cups are a twist on a classic caprese salad. Thinly sliced prosciutto is baked in a muffin tin until crispy to create the perfect appetizer cups. A simple and delicious caprese salad with cherry tomatoes, bocconcini, basil, and a balsamic dressing is stuffed into the cups. A drizzle of balsamic glaze finishes off these impressive appetizer bites!
What to Serve with
- Lemon Feta Shrimp Orzo
- Baked Rigatoni with Sausage
- Chicken and Shrimp Carbonara
- Lasagna Soup
- Cajun Shrimp Pasta
Ingredients
- Prosciutto - this is the perfect thinly sliced deli meat that gets crispy when baked. It has a great rich and salty flavor that pairs perfect with the caprese salad filling.
- Mini Bocconcini (Mozzarella Balls) - classic caprese salad is made with sliced fresh mozzarella. For our pasta salad with like to use bocconcini or mozzarella balls as you can just toss them into the salad without needing to slice them. If you cannot find bocconcini you can also use a fresh large ball of mozzarella and slice it into bite sized pieces.
- Cherry Tomatoes - cherry tomatoes make this appetizer super easy to make. You just need to slice them in half, or if you can find micro or mini cherry tomatoes you can even leave them whole! You can swap for Roma tomatoes or any tomato you prefer but we recommend removing the seeds so the filling does not become overly watery.
- Balsamic Vinegar - this is used to create a balsamic dressing for the caprese filling.
- Oil - a light tasting extra virgin olive oil works great for the caprese salad dressing.
- Basil - we highly recommend using fresh basil for the caprese filling for the best flavor. You can swap for dried basil instead.
- Balsamic Glaze - this sweet and sticky glaze adds a fancy finish to this recipe. It has a rich flavor that pairs perfect with the salty prosciutto cups.
- Salt and Pepper - to season the caprese filling.
How to Make Caprese Prosciutto Cups
Full Printable Recipe at Bottom of page
- Preheat oven to 400°F.
- Using a regular sized 12 cup mini muffin tin, gently press a piece of prosciutto into each muffin slot to create a cup.
Tip: lay the piece of prosciutto directly over top of the muffin cup and press the center section of the prosciutto into the cup, then fold the two overhanging edges into the cup to create a double layer for the walls of the cup. - Bake for about 6-8 minutes or until the prosciutto is crispy. Allow the prosciutto to cool in the muffin tin until cool enough to handle and crispy. Then transfer to a serving platter.
- In a medium sized bowl add the sliced cherry tomatoes, mini bocconcini, fresh basil, balsamic vinegar, olive oil, salt, and pepper. Toss until evenly combined.
- Spoon the caprese filling into each prosciutto cup.
- Drizzle balsamic glaze over the cups, serve and enjoy!
Tips for the Best Caprese Prosciutto Cups
- Prosciutto - for best results we do not recommend using any other meat. Prosciutto is a fatty, thinly sliced, cured meat that crisps up perfectly when baked. It is also the perfect size to shape a cup in a muffin tin. For best results the prosciutto should be baked the same day of serving, up to 1-3 hours in advance or else the prosciutto will not be crispy and will dry up.
- Tomatoes - you want to use a tomato that does not have a lot of seeds or else the salad will become overly watery and make the prosciutto soggy. We recommend cherry tomatoes or grape tomatoes for best results. Or you can use Roma tomatoes with all of the seeds removed.
- Flavor Variations - we love the classic caprese combination of tomatoes, basil and mozzarella. However, you can also stir in some roasted red peppers, artichokes, pickled egg plant, or any other Italian antipasto ingredients you like.
FAQ
This appetizer is best served at room temperature. If reheated the cheese will begin to melt and the tomatoes will give off water.
Store in an airtight container in the fridge for up to 1-2 days. Please note, the prosciutto will no longer be crispy after storing in the fridge.
This recipe is not freezer friendly.
You can prepare the caprese filling (tomatoes and mozzarella) up to 1 day in advance. For the prosciutto to be crispy it needs to be baked the same day as serving, only a few hours in advance.
For a vegetarian recipe you can swap the prosciutto for a plant based thinly sliced salami or bacon, please note it may not get as crispy as the prosciutto or hold the cup shape as well as prosciutto.
This recipe is gluten free but depending on the brand of prosciutto and balsamic glaze used, they may contain gluten, please check the label.
Use a dairy free mozzarella ball or dairy free mozzarella cheese cut into small bite sized pieces.
More Easy Appetizers
- Bruschetta Flatbread Pizza
- Boursin Prosciutto Arugula Crostini
- Pizza Rolls
- Caprese Pasta Salad
- Hot Honey Roasted Feta Bruschetta
Enjoy!
- Sab
Caprese Prosciutto Cups
Ingredients
- 12 slices prosciutto
- 1 pint cherry tomatoes (sliced in half)
- 1 cup mini bocconcini (mini mozzarella balls, or medium sized cut into small pieces)
- 3 leaves fresh basil (thinly sliced)
- 1 tablespoon balsamic vinegar
- ½ tablespoon olive oil
- ¼ teaspoon salt (optional)
- ¼ teaspoon pepper (optional)
- Balsamic glaze (for drizzling, optional)
Instructions
- Preheat oven to 400°F.
- Using a regular sized 12 cup mini muffin tin, gently press a piece of prosciutto into each muffin slot to create a cup. Tip: lay the piece of prosciutto directly over top of the muffin cup and press the center section of the prosciutto into the cup, then fold the two overhanging edges into the cup to create a double layer for the walls of the cup.
- Bake for about 6-8 minutes or until the prosciutto is crispy. Allow the prosciutto to cool in the muffin tin until cool enough to handle and crispy. Then transfer to a serving platter.
- In a medium sized bowl add the sliced 1 pint cherry tomatoes, 1 cup mini bocconcini, sliced 3 leaves fresh basil, 1 tablespoon balsamic vinegar, ½ tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Toss until evenly combined.
- Spoon the caprese filling into each prosciutto cup.
- Drizzle Balsamic glaze over the cups, serve and enjoy!
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Ana says
I'm obsessed with these! So easy to make and so delicious. Thank you 🙂