New This Month

Crispy Prosciutto Cups with Pear


Welcome cocktail-party guests with this fuss-free appetizer that puts deli and freezer staples to work for you.

  • Yield: Makes 24

Source: Everyday Food, December 2006


  • 3 ounces prosciutto, thinly sliced
  • 1 ripe Bartlett pear, finely diced
  • 1 teaspoon fresh lemon juice


  1. Preheat oven to 375 degrees. Cut prosciutto into 24 two-inch squares. Place one square (overlapping any tears) in each cup of a mini cupcake tin. Bake until fat turns golden, about 15 minutes. Using a fork, immediately transfer to a paper towel to drain; cool completely. In a small bowl, combine pear and juice. Place 1/2 teaspoon mixture in each cup just before serving.

Reviews Add a comment

  • mcosmo
    22 DEC, 2013
    A personal favorite and great crowd pleaser! I agree with the comment that your prosciutto shouldn't be too thin, otherwise it is nearly impossible to shape into the muffin cups. A twist on the recipe...I like to drizzle balsamic syrup on the pears just before serving-yum!
  • Oliviainchina
    28 NOV, 2013
    My boyfriend loved this appetizer! I'll definitely make this again and may sprinkle a tad bit of blue cheese next time.
  • MinnesotaFoodie
    23 SEP, 2010
    Be sure your proscuitto is not too thin or it's impossible to separate, cut or arrange in muffin cups. My first try ended up being crushed and sprinkled on top of the pears like bacon bits. Tasty, but not anything like the picture.
  • Soon2BVP
    30 DEC, 2008
    Thanks Null...I was looking for something else to put inside and this sounds great.