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Baked Prosciutto and Mozzarella Cups



– 12 thin slices prosciutto (about three 3-ounce packages), halved crosswise – One 8-ounce Real California fresh mozzarella, cut into 12 pieces – 12 small melon balls, 6 fresh figs, quartered, or 4 apricots, pitted and cut into wedges – 12 cherry tomatoes, halved – 3 tablespoons good quality balsamic vinegar or balsamic vinegar glaze – 2 tablespoons olive oil – 1 tablespoon chopped fresh basil – Salt – Pepper Special equipment: – One 24-cup mini muffin tin
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Prep time: 30 minutes

Cook time: 25 minutes

Preheat the oven to 375°F.

Working one piece at a time, fit prosciutto pieces into the cups of a 24-cup mini muffin tin, pressing it into the bottom and edges and as high up the sides as possible to create a cup. Bake until firm and crispy, about 20 minutes.

Carefully transfer prosciutto cups to a paper towel-lined plate or platter and set aside to cool.

Transfer prosciutto cups to a serving platter and fill each with a piece of mozzarella. Top with fruit and tomatoes, then drizzle with vinegar and oil. Sprinkle with basil, salt, and pepper and serve. Makes 24.

Inspired by columbusculinaryconnection.com

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