Prosciutto Cups

Published: 12/10/2014Updated: 8/10/2020

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Super easy, festive red and green holiday appetizer. Only 5 ingredients and 15 minutes required to make these sweet and salty prosciutto cups.

Today, I’m bringing you this super easy and delicious appetizer for your holiday menu. These festive red and green little bites come together in minutes. It might seem too simple to be called a recipe, but let me tell you, they are big on flavors and texture.

Crispy salty prosciuttos are balanced with soft fresh mozzarella balls. While spinach and grape tomatoes add nice texture and fresh flavor, a touch of honey brings beautiful sweet and salty combo to this light holiday appetizer.

Did I mention how easy it is to put these little bites together ? 15 minutes tops, and you’ll be done. These kind of easy appetizers are much appreciated especially during hectic holiday season. Am I right?

Hope this festive holiday appetizer will make it to your party table this season.

Prosciutto Cups

Super easy, festive red and green holiday appetizer. Only 5 ingredients and 15 minutes required to make these sweet and salty prosciutto cups.

serves: pieces

Ingredients

▢ 12 prosciutto slices
▢ 24 unsalted fresh mini mozzarella balls about 2-3oz/65gr
▢ 24 sweet grape tomatoes about 2oz/50gr
▢ 24 spinach leaves
▢ 2 tablespoons honey

Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

To make the prosciutto cups, preheat the oven to 400°F (200°C).
Cut each prosciutto slice in half and then fold each in half.
Place the prosciutto pieces into mini muffin pan. Bake for 5 minutes. Let cool slightly and transfer onto paper towel.
To assemble, place one mini mozzarella ball in each prosciutto cup.
Cut the grape tomatoes in half and add to the prosciutto cups.
Arrange spinach leaves on a serving platter and place the prosciutto cups on each spinach leaf.
Drizzle some honey over the cups and serve.

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Author: Shinee

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