Caprese Prosciutto Cups

Caprese Prosciutto Cups

I’m crazy for Caprese! I love Caprese sandwiches, Caprese kebobs, Caprese pizza, salad, you name it. That got a little too Bubba Gump shrimp, but you get the point. I’m always looking for a new way to devour the tomato, basil, and cheese combo, so for Christmas this year I developed this bite-sized version. Minimal effort is required, but this fancy-looking appetizer is a sure-fire hit.

Caprese Prosciutto Cups

Yield: 24 mini cups

Ingredients

2 packages prosciutto, 12 slices
1 pint cherry tomatoes
1 container mini mozzarella balls
1 T. basil, chopped
3 T. balsamic vinegar
2 T. olive oil
Salt and pepper for seasoning

Begin by preheating the oven to 375 degrees. Next, separate the prosciutto slices and cut each in half crosswise to create 24 squares. Tuck each slice into the holes of a mini muffin tin, pressing the edges as high up on the sides of the holes as possible to create a cup shape. The prosciutto will shrink considerably in the oven. Bake the prosciutto shells for 7-9 minutes until firm and crispy. Place them on paper towels to drain any excess grease.

While the prosciutto is baking, slice the mozzarella balls and cherry tomatoes in half. After the prosciutto cups are completely cooled, fill each prosciutto cup with a mozzarella half and a tomato half. Drizzle the oil and the balsamic over each of the cups, then sprinkle on basil, salt, and pepper to taste.

Do you have a go-to Caprese recipe? Share a link with your favorite one in the comments below!

Keep Connected,

Caroline

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Caprese Prosciutto Cups
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 2 packages prosciutto, 12 slices
  • 1 pint cherry tomatoes
  • 1 container mini mozzarella balls
  • 1 T. basil, chopped
  • 3 T. balsamic vinegar
  • 2 T. olive oil
  • Salt and pepper for seasoning
Instructions
  1. Begin by preheating the oven to 375 degrees.
  2. Next, separate the prosciutto slices and cut each in half crosswise to create 24 squares.
  3. Tuck each slice into the holes of a mini muffin tin, pressing the edges as high up on the sides off the holes as possible to create a cup shape. The prosciutto will shrink considerably in the oven.
  4. Bake the prosciutto shells for 7-9 minutes until firm and crispy.
  5. Place them on paper towels to drain any excess grease.
  6. While the prosciutto is baking, slice the mozzarella balls and cherry tomatoes in half.
  7. After the prosciutto cups are completely cooled, fill each prosciutto cup with a mozzarella half and a tomato half.
  8. Drizzle the oil and the balsamic over each of the cups, then sprinkle on basil, salt, and pepper to taste.